Try it with jalepeno jelly--surprisingly tasty!
Photo: Cedric Angeles; Styling: Buffy Hargett
- 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
- 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.
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