Cheddar shortbreads
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | (1 stick) unsalted butter |
| 4 | ounces | Sharp cheddar cheese, about |
| 1 | Cup, coarsely grated | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Hungarian paprika |
| 1 | cup | Unbleached, all-purpose |
| Flour | ||
| 10½ | By 15 1/2-inch jelly roll | |
| Pans or 12 by 15 1/2-inch | ||
| Cookie sheets, | ||
| Lined with parchment paper | ||
Directions
Set racks in upper and lower thirds of oven and preheat to 350 degrees. Cut the butter in 10 or 12 pieces and place in the 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.
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. Roll dough on a floured surface and cut into 2-inch disks or squares. Arrange about an inch apart on prepared pans. Bake at 350 degrees about 15 minutes, until pale golden. Remove and cool on a rack.
Yield: 36 cookies
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All recipes courtesy of Nick Malgieri