SCOTTISH SHARP CHEDDAR SHORTBREAD
Makes about 30 savory cookies
1 stick unsalted butter, at room temperature
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
pinch of cayenne pepper
8 oz. extra-sharp white cheddar cheese, finely shredded
1 cup unbleached all-purpose flour
1. Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap, and chill for at least 30 minutes.
2. Arrange racks in upper and lower thirds of oven and preheat to 350° F. Line 2 large baking sheets with parchment paper.
3. On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch cookie cutter, cut out rounds and arrange 1-inch apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
4. Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets for 5 minutes, then transfer to racks to cool completely.
from Epicurious, December 2006 by Tracey Seaman
|butter, salt, pepper and cayenne|
|dough rolled; cutting into shapes|
|raw dough on sheet pan|
They do puff a little and lose some of their definition (then
again, they're not meant to be jack-o-lanterns and ghosts). I still
think they look cute. Definitely good enough for first graders.
|pumpkin up close|
|spider web up close|