Cheddar Cheese Thumbprints with Hot Pepper Jelly

By JimMac

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• pinch cayenne pepper
• 2/3 cup butter, softened
• 2 cups finely shredded extra sharp cheddar cheese
• 1/4 cup hot pepper jelly

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 degrees.
In a food processor fitted with a metal blade, combine flour, salt and cayenne. Add butter; pulse several times to combine. Add cheese; pulse until flour is all moistened and mixture begins to stick together.

Transfer to a lightly floured surface and gather together and knead a couple times to form a ball. Cover with plastic wrap and refrigerate for 30 minutes.

Roll dough into 1-inch balls, using about 1 tablespoon of dough for each ball. Place at least 2 inches apart on baking sheets. Using a wooden spoon handle or your thumb, make an indentation in the center of each ball.

Bake in preheated oven for 6 minutes. Remove from oven, press indentation slightly again, and place a small amount of hot pepper jelly in the indentation. Not too much...you don't want it to spill over.
Return to oven and bake 6 minutes more. Transfer to wire racks and let cool completely.