Pepper Jelly Tarts

2 cups shredded cheddar cheese
1/2 cup butter, softened
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1 cup flour
2/3 cup red or green hot pepper jelly

Using medium speed of an electric mixer, beat together cheese, butter, paprika and pepper. Stir in flour until mixture just forms a dough. Shape mixture into 30 small balls. Press each ball into a mini-muffin cup to form a shell. Spoon 1 teaspoon jelly into each shell. Bake at 400 degrees F for 10 minutes, then remove to rack. Baked tarts may be frozen up to one month.

Serve warm or at room temperature.