Monday, November 15, 2010

Savory Shortbread

Um...I know these look like chicken nuggets, but they are not, lol! I thought this would be something nice and different to put out for a party. Although, I will admit that recipes with “chilled butter” scare me a little. I always think I am going to screw something up…but I didn’t! These are good, but a little on the bland side. I suggest serving them with some type of dip or spread to kick them up a notch.

From Martha Stewart


2 ¼ cups all-purpose flour
1/8 teaspoon cayenne pepper
1 cup (2 sticks) butter, chilled and cut into small pieces
2 cups grated sharp cheddar cheese
½ cup milk
1 tablespoon Worcestershire sauce


To the bowl of a food processor, add flour and cayenne pepper; pulse to combine. Add butter, and pulse until the mixture resembles course 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 two 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.

One year ago: Roasted Red Pepper Hummus

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