"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheddar Shortbread Recipe

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This recipe for Cheddar Shortbread, by , is from Young Women's Christian Council Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
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Added: Wednesday, March 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 stick butter, for lining baking sheet plus 1 pound butter, softened
3 cups shredded Cheddar
4 cups all-purpose flour, plus more for kneading
1 tablespoon garlic salt
1/4 teaspoon cayenne

Directions:
Directions:
Preheat oven to 375 degrees F.

Line a metal half sheet baking pan (12 by 17-inches) with parchment paper and butter. In large bowl, mix together butter, cheese, flour, garlic salt and cayenne. Turn out onto floured surface; knead lightly to blend well. Spread evenly into prepared pan. Score, with a paring knife, into small squares or rectangles. Prick each square with a fork twice to make a cross shape. Bake for 20 minutes or until golden brown. Serve hot or cold.

Number Of Servings:
Number Of Servings:
5 dozen pieces

 

 

 

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