These tasty nuggets, courtesy of Martha Stewart, are rich and crunchy and make a perfect holiday hostess gift or a quick, pull-it-out-of-the freezer-at the-last-minute appetizer to serve to guests at home. The shortbread mixes up so quickly in the food processor that you'll have plenty of time to relax and enjoy the holiday season. We recommend that you buy the best quality, sharpest cheddar cheese you can find. We used cranberry jalapeno jelly, but Earth and Vine makes a great Red Bell Pepper and Ancho Chili Jam that would work well and is more widely available.
2 cups all-purpose flour, plus more for rolling
1 tsp salt
1 tsp ground paprika
1/2 tsp cayenne pepper
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1 cup grated sharp white cheddar cheese
1/3 cup pepper jelly
1. Combine flour, salt, paprika, and cayenne pepper in a food processor fitted with the metal blade; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; process until dough starts to hold together.
2. Turn out dough onto a lightly floured surface; knead a few times. Divide into 4 equal pieces, and roll into logs, each about 6 inches long and 1 1/4 inches in diameter. Wrap in plastic; refrigerate until firm, at least 1 hour or up to 3 days. Dough can be stored in the freezer at this point for up to 1 month.
3. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Cut dough into 1/3-inch-thick slices; place 2 inches apart onto prepared baking sheets. Bake until lightly browned, about 20 minutes. Remove from oven; let cool on baking sheet 1 minute, then transfer to a wire rack to cool completely.
4. When ready to serve, spoon a small amount of jelly onto center of each coin.
