Cheesy Hot Pepper Jelly Thumbprint Cookies

2 cups Sharp Cheddar cheese, shredded

3/4 stick (6 TBSP) unsalted butter, softened

1 cup flour

1/3 cup Oakley’s Southern Delights hot pepper jelly

Place cheese, butter and flour in a food processor and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks.

Preheat to 400°

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on parchment lined sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon poke an indentation in each cookie. Place 1/4 teaspoon of the jelly in each indentation, or enough to fill.

Return to the oven and bake for about 5 minutes or until the edges turn golden brown. Transfer to racks and cool completely. Recipe makes about 20 cookies.

Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.