In a mixing bowl, cream together cold, unsalted butter and freshly grated cheese until smooth. Gradually mix in all-purpose flour until just combined.

Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll chilled dough into small balls and press your thumb into the center to create an indent.

Fill each indentation with hot pepper jelly using a small spoon.

Bake for 12 to 15 minutes, or until golden brown.

Let the appetizers cool on a baking sheet for about 5 minutes before transferring to a cooling rack.