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Spicy Cheddar Shortbread Recipe

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This recipe for Spicy Cheddar Shortbread, by , is from The POOSCA Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Claudia Corzato
Added: Thursday, June 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup unsalted butter, at room temperature
1/2 tsp salt
1/4 tsp dry mustard
1 1/2 cups grated old cheddar cheese
1 1/4 cups all-purpose flour
1 tsp hot red chili flakes or canned diced jalapeño peppers

Directions:
Directions:
Preheat oven to 350º F.

Place butter, salt and mustard in a food processor with a metal blade. Whirl just until combined. Add cheese and whirl just until mixed. Add flour and chili flakes to butter mixture and pulse just until mixed. Do not overmix.

Pinch off pieces of dough and roll into 1-inch balls. Place on ungreased baking sheets, about 1 1/2 inches apart. Press each cookie down slightly with bottom of a glass until about 1/2 inch thick for cakey shortbread or 1/4 inch thick for crisp shortbread. Bake in centre of 350º F oven until lightly golden, 14 to 16 minutes. Cool on a rack. Store in airtight container in a cool dry place for up to 3 weeks. Makes 4 dozen cookies.

Note: You can also make these shortbreads by hand or with an electric mixer.

Number Of Servings:
Number Of Servings:
4 dozen cookies
Personal Notes:
Personal Notes:
Shortbread isn't just for teatime - this one's for the cocktail hour. Pair this spicy cheddar version with a full-bodied red wine.

 

 

 

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