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 a 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 the 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.