Cheddar Shortbread Rounds
This rich, spicy shortbread is a delicious addition to a platter of homemade crackers.
Source: Martha Stewart Living, April/May 1992
- 2 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 pound (2 sticks) unsalted butter, cut into small pieces
- 1 cup freshly grated sharp cheddar
Combine flour, salt, and spices in a food processor. Add butter and process until mixture resembles coarse meal.
Add cheese and process until dough starts to hold together. Turn out onto a lightly floured surface. Divide in half, and roll into logs about 1 1/2 inches in diameter. Wrap in plastic, and chill until firm, at least 1 hour.
Heat oven to 350 degrees. Cut dough into 1/4 inch-thick slices and place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes, until slightly browned. Let cool completely on cookie sheets; remove. Store in an airtight container.