Ingredients
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
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Stainless press for hard cheeses — cheddar, gouda, manchego
Measures sugar concentration for jams, syrups, fermentation
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Stainless press for hard cheeses — cheddar, gouda, manchego
Measures sugar concentration for jams, syrups, fermentation
Record your recipes and experiments — organized cooking journal
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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.