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Title: Cheddar Shortbreads
Categories: Appetizer Cookie
Yield: 36 Servings
| 8 | tb | Unsalted Butter |
| 4 | oz | Sharp Cheddar Cheese -- |
| Coarsely Grated | ||
| 1/2 | ts | Salt |
| 1/2 | ts | Dry Mustard |
| 1/2 | ts | Paprika, Hungarian |
| 1 | c | All-Purpose Unbleached |
| Flour |
* Two jelly-roll pans, or cookie sheets, lined with parchment paper.
1. Cut the butter into 10 or 12 pieces and place in a food processor. Grate the cheese coarsely and add to the processor. Pulse until well mixed but be careful not to overmix and soften the butter too much. Add the salt, mustard, and paprika and pulse to mix them in. 2. Add the flour to the processor and pulse until the butter and cheese have absorbed all the flour. Remove the dough from the bowl to a lightly floured work surface and press it together. 3. Roll into a cylinder about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm. 4. Preheat the oven to 350 F about 20 mins before baking. 5. Cut the cylinders of dough into 1/4-inch slices and arrange them about 1 inch apart on the prepared pans. 6. Bake for about 15 mins, until pale golden. Remove and cool on a rack. Storage: The shortbreads keep well at room temperature in an airtight container, such as tin. Or arrange them between layers of wax paper and freeze for storage longer then a few days. Hints For Success: Do not overprocess the dough, or it will be too soft to work with.
VARIATIONS: Substitute Gruyere, Gouda, or any firm -but not dry- cheese for the cheddar. Blue-veined cheeses turn the dough an unappetizing color and are not recommended. For a shape variation, roll the chilled dough on a lightly floured surface and cut into shapes with 2-inch cutter.
NOTES : These savory cookies make a good accompaniment to a glass of wine. They are easy to make. The cheese can be varied, so long as you don't substitute too soft or hard a cheese.
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