Cheese Thumbprint Wafers with Hot Pepper Jelly

I love a cheese wager during the holidays. Julia Reed had the perfect one.

Cheese Thumbprint Wafers with Hot Pepper Jelly

Makes 20 wafers

Ingredients:

1 cup all-purpose flour

¼ teaspoon salt

6 tablespoons butter, cut into

¼-inch pieces

1 ½ cups grated sharp cheddar cheese

½ cup grated Parmesan

½ cup hot pepper jelly, red or green

Directions:

Transfer the dough to a lightly floured surface and gather it into a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to two days.

Preheat the oven to 400°F. Line two baking sheets with parch-ment paper and set aside.

Shape the dough into 1-inch balls, using a scant tablespoon of dough for each one, and place l inch apart on the baking sheets. Bake for 5 minutes.

Remove from the oven and press your thumb into the top of each ball to create an indentation. Place about ½ teaspoon of jelly into each indentation and return the sheet to the oven. Bake until lightly browned, 6 to 8 more minutes.