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Jelly-Cheddar Thumbprints

Photo: Cedric Angeles; Styling: Buffy Hargett
Yield Makes 4 1/2 dozen
Use your favorite jam or jelly in Jelly-Cheddar Thumbprints. These little bites are the perfect combination of savory and sweet.


  • 2 1/4 cups all-purpose flour
  • 2 cups (8 oz.) freshly shredded white Cheddar cheese
  • 1 cup butter, softened and cut into 1-inch pieces
  • Jam or jelly

How to Make It

  1. Pulse flour, shredded cheese, and butter in a food processor at 5-second intervals until dough forms a ball. Shape dough into 3/4-inch balls; place 2 inches apart on lightly greased baking sheets. Press thumb in center of each to make an indentation. Cover and chill 30 minutes. Bake, in batches, at 350° for 15 to 18 minutes or until light golden brown. Transfer to wire racks; cool 30 minutes. Spoon 1/4 tsp. desired jam or jelly into each indentation.