Lynda Reeves’ Cheese Moons Recipe

Sharp cheddar and crab apple jelly pack these bite-sized appetizers with flavour. These are one of Lynda Reeves' favourite hors d'oeuvres for a party.

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.


© Gaspari