Savory Cheddar and Jalapeño Jelly Cookies

- 8 ounces (about 2½ cups) shredded extra-sharp
- Cheddar cheese
- 6 tablespoons (¾ stick) unsalted butter, at room temperature
- 1 cup all-purpose flour
- 1/3 cup jalapeño jelly, apple butter, or chopped chutney
Instructions:
The dough should be made in a food processor, but the butter and cheese mixture could be creamed by hand, if necessary, if you shred the cheese as finely as possible (use the smallest holes on a box grater, not the usual large holes). If you don’t have jalapeño jelly, use apple butter or your favorite chutney instead.
- Place the cheese and butter in a food processor and pulse a few times to combine. Add the flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.
- Position two racks in the center and top third of the oven and preheat the oven to 400°F. Line baking sheets with parchment paper or silicone baking pads. Place the jelly in a small plastic bag and force it into one corner. Snip off the corner of the bag to make a small hole. Set the bag of jelly aside.
- Using 1 teaspoon of dough for each, roll the dough into small balls. Place the balls 1 inch apart on the prepared baking sheets. Bake for 5 minutes. Remove from the oven. Using the end of a wooden spoon or a ½-inchwide dowel, poke an indentation in each cookie. Pipe the jelly from the bag into the indentations.
- Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes (the cookies will continue to crisp as they cool). Transfer to wire cake racks and cool completely. (The cookies can be baked up to 2 days ahead. Place the cookies in an airtight container, separating the layers with wax paper, and store at room temperature.)