Cheddar Cheese Shortbread
I was invited to a dinner party, and they served these "cookies" as an appetizer, and paired well with the wine they served.
Ingredients:
- 8 oz. shredded sharp cheddar cheese - room temperature
- 2 sticks butter - room temperature
- 2 cups flour
- 1/2 tsp dry mustard
- 3/4 tsp cayenne pepper (if you like spicy, add 1 full teaspoon)
- 1/2 tsp salt
Instructions:
1. In a bowl, whisk together salt, dry mustard, and cayenne pepper and set aside.
2. Mix cheese and butter with a stand or hand mixer until smooth.
3. Whisk the spice mix into the flour.
4. Add flour/spice mixture 1/2 cup at a time.
5. Knead the dough for a few minutes until all the little pieces that were at the bottom of the mixing bowl come together.
6. Roll dough into small balls, and place them on a baking sheet covered with parchment or a non-stick baking pad.
7. Press each small ball with a small glass or a shot glass to flatten and make a consistent size.
8. Chill dough balls for 1-2 hours.
9. Preheat oven to 350 degrees.
10. Bake for 16-19 minutes until they are golden brown.
11. Cool for 10 minutes before serving.
Notes:
1. It's important to refrigerate this dough for 1-2 hours before you bake them. That gives the butter time to cool which will give your shortbread a flakier texture.
1. You can also freeze this dough for up to three months. You can make the actual little crackers and freeze them on a cookie sheet. Once they are frozen, transfer them to a zip-lock bag and they are ready to go when you want to bake them. Bake them right from the freezer and increase the cooking time by 3-4 minutes.
3. the other way to freeze them is to roll the dough into a long log. Wrap the log in a plastic wrap and freeze for up to three months. thaw in the refrigerator for 24 hours. since little cracker=size pieces and bake.
4. The first time you make these, it is recommended to follow the recipe exactly and only add the 1/2 tsp cayenne pepper.
5. Don't worry if you see little specks of cheese in your shortbread, they are supposed to be that way.
6. **NOTE** You will get anywhere from 25-40 shortbreads with this recipe depending upon the size of the balls you make.
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