Cheddar shortbreads

4 servings

Ingredients

Quantity Ingredient
8 tablespoons (1 stick) unsalted butter
4 ounces Sharp cheddar cheese, about
1 Cup, coarsely grated
½ teaspoon Salt
½ teaspoon Dry mustard
½ teaspoon Hungarian paprika
1 cup Unbleached, all-purpose
Flour
10½ By 15 1/2-inch jelly roll
Pans or 12 by 15 1/2-inch
Cookie sheets,
Lined with parchment paper

Directions

Set racks in upper and lower thirds of oven and preheat to 350 degrees. 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.

Yield: 36 cookies

COOKING LIVE SHOW #CL9050

All recipes courtesy of Nick Malgieri

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