Directions:
- Pulse flour, shredded cheese, and butter in a food processor at 5-second intervals until dough forms a ball. Shape dough into 3/4-inch balls; place 2 inches apart on lightly greased baking sheets. Press thumb in center of each to make an indentation. Cover and chill 30 minutes. Bake, in batches, at 350° for 15 to 18 minutes or until light golden brown. Transfer to wire racks; cool 30 minutes. Spoon 1/4 tsp. desired jam or jelly into each indentation.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2879.84 Kcal (12057 kJ) | ||
| Calories from fat | 1848.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 205.39g | 316% | |
|---|---|---|---|
| Cholesterol | 547.59mg | 183% | |
| Sodium | 382.7mg | 16% | |
| Potassium | 410.98mg | 9% | |
| Total Carbs | 214.32g | 71% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 8.44g | 34% | |
| Protein | 44.57g | 89% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 3.4mg | 19% | |
| Calcium | 505.5mg | 51% | |
| Amount Per 100 g | |||
| Calories | 509.75 Kcal (2134 kJ) | ||
| Calories from fat | 327.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.36g | 316% | |
|---|---|---|---|
| Cholesterol | 96.93mg | 183% | |
| Sodium | 67.74mg | 16% | |
| Potassium | 72.75mg | 9% | |
| Total Carbs | 37.94g | 71% | |
| Sugars | 0.1g | 2% | |
| Dietary Fiber | 1.49g | 34% | |
| Protein | 7.89g | 89% | |
| Vitamin A | 0.4mg | 76% | |
| Iron | 0.6mg | 19% | |
| Calcium | 89.5mg | 51% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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