Lynda Reeves’ Cheese Moons Recipe
1 cup all purpose flour
1/4 tsp salt
5 tbsp shortening or lard
1/2 cup MacLaren’s Imperial Sharp Cheddar (the one in the red tub)
2 tbsp of water, if required
Crab apple jelly
Step 1: Cream the cheese by hand or in processor.
Step 2: Mix all dry ingredients in a separate bowl and cut in shortening, adding water if necessary to make dough stick. Then knead in cheese and form a ball.
Step 3: Refrigerate dough for 1 hour.
Step 4: When dough is hard enough, roll the dough out with a rolling pin to 1/8″ thick then cut into rounds with cutter (Lynda’s cutter is 3″ diameter, but different sizes also work.)
Step 5: Lift rounds and put onto ungreased or parchment-lined cookie sheet.
Step 6: Add a good dab of crab apple jelly in the middle of each circle.
Step 7: Fold over circles to make “moons” and pinch edges to seal. Prick with a fork.
Step 8: Bake at 400ºF for 9 minutes.