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Spicy Cheddar Shortbread Cookies

December 2, 2014 By Steve Dunn Leave a Comment

Stacked shortbreads - Blog 3766

I came across this recipe from Mark Bittman while searching my files for a little nibble to keep on-hand for visitors over the Thanksgiving holiday.  These are super easy to make and addictively tasty….like Cheez-its on steroids.

They are best warm from the oven, so if you pop them in the fridge to keep them fresh for a few days, just make sure to give them a couple minutes of warm-up time in a low oven before serving.  These were equally good washed down with a frosty IPA and a chilled flute of champagne….so versatile!

Split shortbread - Blog 3768

I'm planning on making a double batch to freeze so that I can always have something tasty within easy reach over the holiday season.

Cheers – Steve

Spicy Cheddar Shortbread Cookies

by: Mark Bittman
notes: Makes 30 to 40 cookies
yield:
Cooking ModePrint Recipe

Ingredients

  • 8 tablespoons (1 stick) cold butter, plus more for greasing the pan
  • 2 cups grated cheddar cheese
  • 1 1/2 cup all-purpose flour
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne

Instructions

  • Heat the oven to 400°F. Cut the stick of butter into chunks. Grease a baking sheet with more butter. Put all the ingredients in a food processor and pulse several times; as soon as the mixture resembles coarse meal, stop. Turn the dough onto a sheet of plastic, wrap it, and press it gently into a ball. Refrigerate the dough for at least 20 minutes or up to several hours.
  • Pinch off heaping tablespoon sized pieces of the dough and roll them into 1 inch balls with your hands. Put the balls on the prepared pan, leaving 2 inches between them. Press down on each ball with your fingers to flatten it to ¾ inch thick. If there is dough left over when the sheet is filled, wait and cook a second batch.
  • Bake for 10 to 12 minutes, until the shortbreads are puffed and golden brown. When they're cool enough to handle, transfer them to a wire rack and bake the remaining dough. Serve right away or store covered at room temperature for up to 1 day.
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Filed Under: Hors d'oeuvres Tagged With: Cheese & Dairy

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