• 1 cup pimento cheese
• 2 tablespoons unsalted butter, at room temperature
• 1-1/2 cup all purpose flour
• 2 tablespoons finely diced Aji Mirasol 
• 2 tablespoons white sugar
• 1 tablespoon orange zest
• 1 teaspoon ground Toasted Cumin Seed 
• 1/2 teaspoon ground Black Vietnamese Peppercorn 
• sweet pickled jalapeño slices, patted dry, for garnish

Combine the pimento cheese and butter in a mixing bowl and beat with electric mixer until combined. 

Add the flour, Aji Mirasol, orange zest, toasted cumin, pepper and sugar and mix until incorporated. Flatten the dough into a disc and wrap securely in plastic. Chill dough for at least 2 hours and up to 2 days. 

Preheat oven to 400 degrees. 

Unwrap dough and place it on a floured surface.  Roll the dough to 1/8" thickness and, using a cookie cutter, cut into desired shape. Re-roll left over dough until its gone.

Place the cookies onto a baking sheet lined with parchment paper. Gently press a pickled jalapeño  slice in the center of each biscuit. 

Bake for 15 minutes or until golden brown. Cool slightly before transferring to a cooling rack to cool completely. 

Notes -

We used the Whole Foods brand pimento cheese.