Cheese Coins with Jalapeno Jelly
 
Makes about 6 dozen
 
 
2 cups all-purpose flour, plus more for rolling
 
1 teaspoon salt
 
1 teaspoon ground paprika
 
1/2 teaspoon cayenne pepper
 
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
 
1 cup grated sharp white cheddar cheese
 
1/3 cup jalapeño 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°. Line baking sheets with Silpat baking mats. 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.