New This Month

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


  1. Combine flour, salt, and spices in a food processor. Add butter and process until mixture resembles coarse meal.

  2. 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.

  3. 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.

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