Step 1

Position racks in the upper and lower thirds of the oven and preheat to 350˚F. Line 2 baking sheets with parchment paper.

Step 2

Pulse the flour, baking powder, chile powder, garlic powder, mustard powder, salt, and pepper in a food processor until combined. Pulse in the butter until coarse crumbs form. Add the cheese and pimentos and process until well distributed, about 10 seconds. Scrape down the bottom and sides of the bowl with a rubber spatula. Pulse in the water until a dough forms.

Step 3

Using a tablespoon-size measuring spoon, scoop the dough into balls and place on the prepared baking sheets, about 2 inches apart.

Step 4

Bake until almost set and puffed, about 15 minutes. Remove the baking sheets from the oven and press the back of a teaspoon-size measuring spoon into each cracker to form a thumbprint-size indent. Return to the oven and continue baking until golden brown and set, 8 to 10 more minutes. Transfer the crackers to a rack and let cool completely, about 15 minutes.

Step 5

Just before serving, spoon or pipe about ½ teaspoon jelly into the indent of each cracker.