THUMBPRINT CHEESE TARTS
2 cups of grated cheddar cheese, old cheddar is preferred
1/2 cup or 4 ounces of softened butter
1 cup flour
1/2 tsp paprika
1/4 tsp cayenne pepper
chili pepper jelly
Combine all of the ingredients except the pepper jelly in a bowl. Combine well so that the softened butter is well mixed. Chill the dough/mixture in the freezer for about 15 to 20 minutes. I usually empty the dough/mixture onto two pieces of saran wrap, wrap it up and chill it this way. Take a heaping teaspoon of the dough/mixture and spoon it into mini muffin pans. Press your thumb into the dough, pat it down and make a well in the middle. It should look like a mini tart. Take 1/2 tsp of the jelly and place it in the well of the tart. I use a combination of red and green pepper jelly. Bake at 400 degrees F for 10 minutes. Makes 4 dozen.
UPDATE ON MINCEMEAT
I made a new mincemeat recipe mid November and it has been in the fridge 'ripening' since then. I finally tasted it yesterday and it tasted good so I decided to make tarts this weekend. This afternoon I made 30 tarts plus a small pie. I did not make my own tart shells and used three inch store bought tart shells. I had originally made two ice cream pails of mincemeat and have only used one. I likely will freeze some of the mincemeat to use at a later date. Here is a photo of a some of the tarts.