"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Spicy Cheddar Shortbread, by Claudia Corzato, is from The POOSCA Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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
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.
4 dozen cookies
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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