bonse
Port Colborne, Ontario
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Spicy Cheddar Shortbread
Preparation time: 40 minutes
Baking time: 15-17 minutes
Makes: approximately 40 cookies
Freezing: excellent
Ingredients
3/4 cup butter , room temperature
1 1/2 cups ROBIN HOOD® All Purpose Flour
1/4 cup corn starch
1/2 tsp salt
1/2 tsp cayenne pepper
1/4 tsp pepper
2 cups cheddar cheese , grated
Preparation
Preheat oven to 350ºF. Grease baking sheets or line with parchment paper.
Beat butter until light and creamy. Add dry ingredients. Mix until well combined. Add cheddar cheese and mix at low speed until incorporated (do not over mix). Divide dough in half.
Roll out half the dough on lightly floured surface to ¼” thickness. Using a 1 ½”-2” cutter, cut out rounds and place 2” apart on prepared baking sheets. Gather up scraps and repeat with remaining dough.
Bake in preheated oven 15-17 minutes, or until golden.
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The Dunks
Madera, Ca.
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Joined: 08/06/2003
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These sound really good and easy! Would they freeze well?
The Dunks - Terry and Steve
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In God We Trust
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bonse
Port Colborne, Ontario
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No problem freezing them at all.
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Bearnkat
Fort Worth, Texas
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The recipe looks yummy. We'll have to try them real soon.
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jharrelson
Carson City, Nevada
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Joined: 01/01/2003
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Your recipe sounds good BONSE ... and looks like a basic recipe for a similar cookie that is a favorite of my family ..
Our version is slightly different and has a few other things added to it.. 
Our recipe does not use cornstarch or black pepper. and we don't roll out the dough and cut it with cookie cutter..
But using your basic recipe, we substitute XX-tra sharp cheese .. the sharper the cheese, the tangy-er the taste.
We don't grease the cookie sheet because of all the natural oil coming out of the cheese when baking..
What we add to the mix is ....
> 1 cup Rice Crispies
> 1 tbl spoon sunflower seeds
> 1 tbl spoon poppy seeds
> 1 tbl spoon sesame seeds
Because the raw mixture is very dry and stiff with all the extra ingredients added,...
I use my hands and form 1" balls and **squeeze them tightly in my fist** before placing them onto an un-greased Cookie sheet.
**If I don't squeeze them tightly, the extra ingredients tend to separate while baking.**
I then slightly flatten each one with a regular fork so that they have grooves across the top before placing in oven.
As it bakes, the mixture will flatten out..(melt).. into a cookie about 2" across and 1/8" thick... and will turn out to be really crunchy around the edges and chewy in the center ..
I normally make a double or even a triple batch of them during the holidays.
Our version can be frozen also, but they can also be kept in a air tight baggie in your kitchen cabinet for over a month with no health danger or harm to texture and flavor.
I personally have carried a bag of them around for over a month at the time in the pickup truck and in the saddle bags of my motor cycles while traveling around the country and they were still great tasting to the very last one..
Every winter, just before Thanksgiving, since I can remember, Mother and Grandmother made large batches of them along with another cookie called "Noel Balls" ..(over 100 of each +-)..
they would sometimes last until after New Years day, if she managed to hide them from us kids..
John
John Harrelson
Carson City, Nevada
fulltime since 1977
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TWO CENTS WORTH
The story goes that a man died and was approached by the Devil who told him that he could buy his soul back for a dollar. The man searched his pockets and could only come up with 98 cent. While begging the Devil to forget the two cent he was short, an Angel happened by and hearing the Devil laughing, asked the man, "Would you mind if I put in my two cents ?" The Devil got so mad that he exploded in a puff of smoke and the man's soul was saved.
The moral: Sometimes putting in your two cents worth makes a difference.
JOHN "the cook" 1997
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bonse
Port Colborne, Ontario
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Joined: 03/18/2007
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thanks for a different version, will have to try them sometime
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