For an extra indulgent hors d'oeuvre, top this cheddar cheese shortbread with smoked salmon and caviar, and serve with glasses of champagne.
- Yield: Makes about 12 dozen
Source: Martha Stewart Living, November 1998
- 2 1/4 cups all-purpose flour
- 1/8 teaspoon cayenne pepper
- 1 cup (2 sticks) salted butter, chilled and cut into small pieces
- 2 cups grated sharp cheddar cheese
- 1/2 cup milk
- 1 tablespoon Worcestershire sauce
Add flour and cayenne pepper to the bowl of a food processor; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.