Makes 36
This recipe was passed along to me by Nellie Haig. It became an instant hit at our appetizer cooking class last year. It is another really easy recipe that is a crowd pleaser.
If you have young people that you are serving, you may wish to alter the “hot” red pepper jelly to a regular one. The use of red pepper jelly makes these little tartlets particularly festive. You can also put a tiny garnish of parsley on top if you wish.
2 c. old cheddar cheese, shredded
1⁄2 c. softened butter
1⁄4 tsp. cayenne pepper
1 c. all-purpose flour
2/3 c. hot red pepper jelly
1. Using an electric mixer beat together the cheese, butter and cayenne until blended.
2. Stir in the flour, just until the mixture forms a dough.
3. Shape into 36 balls. Press into mini-muffin tins to form tart shells. Spoon 1 tsp. of red pepper jelly into each shell. Bake at 400˚F for 10 minutes.
