- 2 cups all-purpose flour
- 12 ounces sharp Cheddar cheese, shredded (about 1½ cups)
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- ½ teaspoon baking powder
- Pinch cayenne
- 1 cup (2 sticks) unsalted butter, chilled
- Sour cream
- ½ pound good quality ham, thinly sliced and torn into 1-by-2-inch pieces
- Apple Jam, recipe follows
- Flat-leaf parsley, for garnish
- ½ cup apple cider vinegar
- ½ cup sugar
- 1 Granny Smith apple, cored, peeled, and cut into ½-inch dice
- ¼ teaspoon allspice
- Pinch kosher salt
- Put the flour, Cheddar, salt, pepper, sugar, baking powder, and cayenne into the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Cut the butter into small bits and add to the flour all at once. Pulse just until the dough begins to come together.
- Transfer the dough to a floured surface and knead until all the butter is combined. Divide the dough in half and roll each piece into a log roughly 1½ to 2 inches in diameter. Refrigerate for 20 minutes.
- Preheat the oven to 350°F.
- Slice each log into ¼-inch rounds. Place the rounds on a baking sheet and bake them in the top half of the oven for 15–20 minutes. Remove and let cool 10 minutes before transferring to a rack to cool completely.
- To assemble the hors d’oeuvres, put a small dollop of sour cream onto each shortbread. Fold a piece of the ham and place it on top of the sour cream. Top with the apple jam and garnish with a parsley leaf.
- Put the vinegar and sugar into a medium-size saucepan and bring to a boil over medium heat. Stir to dissolve the sugar, then add the apple, allspice, and salt. Cook until the consistency of jelly, about 20 minutes. Transfer to a small bowl and refrigerate until ready to use. Yield: 1 cup