Asiago Shortbread Rounds
Instructions:
- These are a crunchy, cheesy version of refrigerator cookies: the dough can be stored in the refrigerator, tightly wrapped, for up to one month. Slice off as many rounds as you need, bake them as directed, and return the log to the fridge to await another party. Makes about 40 appetizers
- 12 tablespoons (11â„2 sticks) cool unsalted butter, cut into 1â„2-inch pieces
- 8 ounces aged Asiago, finely grated
- 11â„2 cups all-purpose f lour
- 1 teaspoon dry mustard
- 1â„2 teaspoon freshly ground black pepper
- 1â„4 teaspoon salt
- 6 tablespoons heavy cream
- If you’re working with a food processor: Place the butter and cheese in the processor fitted with the chopping blade; pulse until a homogenous if still crumbly mixture forms, about like dry Play-Doh. Add the flour, dry mustard, pepper, and salt; process until crumbly, like a piecrust dough before you add the water. With the machine running, add the cream through the feed tube and process until a dry dough forms—it will not fully cohere at this stage.
- If you’re working by hand: Place the butter and cheese in a large bowl and use a pastry cutter or a potato masher to cut the butter into small pieces with the cheese mixed into them.
- Add the f lour, dry mustard, pepper, and salt; continue working the pastry cutter through the ingredients. The mixture will be very stiff, but keep working until it looks like dampened but coarse sand. Stir in the cream with a fork until a dry dough forms.
- Turn the dough out onto a clean, dry work surface. Knead until it holds together as a ball. Shape into a fairly compact log about 12 inches long. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
- Position a rack in the center of the oven and preheat the oven to 375°F. Line a large baking sheet with a silicone baking mat or parchment paper.
- Unwrap the log and slice off as many 1â„4-inch rounds as desired. Place on the prepared baking sheet 2 inches apart. Bake until golden and slightly firm to the touch, about 20 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- To store: The wrapped log can be refrigerated for up to 1 month; the baked biscuits, once cooled, can be stored in an airtight container at room temperature for up to 3 days.