Pulse flour, shredded cheese, and butter in a food processor at 5-second intervals until dough forms a ball. Shape dough into 3/4-inch balls; place 2 inches apart on lightly greased baking sheets. Press thumb in center of each to make an indentation. Cover and chill 30 minutes.
Bake, in batches, at 350 for 15 to 18 minutes or until light golden brown.
Transfer to wire racks; cool 30 minutes. Spoon 1/4 tsp. desired jam or jelly into each indentation.
