Cheese Shortbread
Instructions:
- After just one of these crisp, melt-in-your-mouth snacks
you’ll never want another of those bright orange cheese
puffs again. The dough can be made ahead of time or the
shortbreads baked a day ahead and stored in an airtight
container, making them ideal for parties.
- 8 tablespoons (1 stick) cold butter, cubed
- 2 cups grated Emmental, Gruyère, cheddar, or other semihard cheese
- 11/2 cups all-purpose flour
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne
- 1 tablespoon paprika or ground cumin (optional)
- Heat the oven to 400 F. Put all the ingredients in a food processor and pulse just until the mixture resembles a coarse meal; do not overprocess. (You can also use a pastry cutter or a fork to cut the mixture to the same consistency in a bowl.) Wrap the dough in plastic and refrigerate until you’re ready to bake the puffs.
- Form the dough into 1-inch balls. Line the balls on a lightly greased or parchment-lined baking sheet, leaving 2 inches between them. Slightly flatten each ball with your fingers.
- Bake until the pastries puff and turn golden brown, about 10 minutes. Cool completely on a wire rack, then sprinkle with additional paprika and serve.
- Blue Cheese Shortbread.
- Substitute 1 cup crumbled blue cheese for a cup of the Emmental cheese.
- Pecorino Cheese Shortbread.
- Substitute 1 cup each grated pecorino Romano and Parmesan cheese for the Emmental.
- Herbed Cheese Shortbread.
- Add 1/4 cup chopped mixed fresh herbs, like parsley, chives, dill, and/or basil, with a little tarragon.