PEPPER JELLY TARTS

By jarren

Ingredients

• 1 cups shredded cheddar cheese
• 1/2 cup butter, softened
• 1 tsp paprika
• 1/8 tsp cayenne pepper
• 1 cup flour
• 2/3 cup hot pepper jelly

Preparation

Step 1

Using medium speed of an electric mixer, beat together cheese, butter, paprika and cayenne pepper until blended. Stir in flour just until mixture forms a dough. Shape mixture into 30 small balls. Press each ball into a mini-muffincup to form a tart shell. Spoon 1 tsp jelly into center of each tart shell. Bake at 400F for 10 minutes or until golden brown. Cool in pans 5 minutes. Remove from pans and cool on a rack. Serve warm or at room temperature. Baked tarts can be frozen for up to 1 month.