Cheddar Shortbreads Recipe - Cooking Index
Cheddar Shortbreads Recipe - Cooking Index
| 8 tablespoons | 120ml | Unsalted butter - (1 stick) |
| 4 oz | 113g | Sharp cheddar cheese - coarsely grated |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Dry mustard |
| 1/2 teaspoon | 2.5ml | Hungarian paprika |
| 1 cup | 62g / 2.2oz | Unbleached all-purpose flour |
Set racks in upper and lower thirds of oven and preheat to 350 degrees. Line two 10 1/2- by 15 1/2-inch jelly roll pans or 12- by 15 1/2-inch cookie sheets with parchment paper.
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.
This recipe yields 36 cookies.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-9050 broadcast 01-23-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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