| 1 | With the shred disk attached to your food processor, grate the cheese into the work bowl. Remove the shred disk and attach the metal blade. Add the flour and pulse a few times just to combine the flour and the cheese. Add the butter and pulse a few more times. Process the mixture until a soft sough forms. Remove from the processor. |
| 2 | Divide the dough into two flat circles. Wrap them up in plastic wrap and refrigerate for one hour. |
| 3 | Preheat your oven to 400*. Line two baking sheets with parchment paper, or spray with non-stick spray. |
| 4 | Remove the dough from the refrigerator, and roll into small balls, using 1 teaspoon of dough for each ball. Place them 1" apart on the prepared baking sheets. |
| 5 | Bake for 5 minutes, then remove from the oven and using the handle end of a wooden spoon, poke an indentation in the center of each cookie ball. |
| 6 | Using a teaspoon, fill the indentations with the apple jelly. |
| 7 | Return the baking sheets to the oven and continue to bake for 10 minutes, until they are nicely browned. |
| 8 | Transfer to cool on wire racks. |
