Cheesy Thumbprint Cookies with three b’s jalapeno jam

INGREDIENTS:

8 ounces all purpose flour

8 ounces unsalted butter softened,

3.5 ounces white cheddar cheese grated,

3.5 ounces Monterey jack cheese grated

 INSTRUCTIONS:

Mix the flour, butter and two cheeses together in food processor. Cover and chill in the fridge for 30 minutes. Preheat oven to 350 degrees. Line two cookie sheet pans with parchment paper, make 1 ½ inch round dough balls and place them on the cookie sheet pans with about 2 inches of space between each.  Create a deep well/imprint in each dough ball using a moistened thumb/finger.  Fill each well with three b’s jalapeno jam- strawberry, peach or blueberry. Bake in oven for 20-25 minutes. Cookies should be golden on the bottom and light-golden on top, remove from the oven and let them cool slightly. Store in an airtight container.