Recipe - Cheddar Shortbreads

8 tablespoon Unsalted butter
4 ounce Sharp cheddar cheese; about
1 cup, coarsely grated
One half teaspoon Salt
One half teaspoon Dry mustard
One half teaspoon Hungarian paprika
1 cup Unbleached; allpurpose
flour

Use 10 One half by 15 1/2inch jelly roll pans or 12 by 15 1/2inch cookie
sheets lined with parchment paper.

Set racks in upper and lower thirds of oven and preheat to 350 degrees. Cut
the butter in 10 or 12 pieces and place in the food processor. Grate the
cheese coarsely and add to the processor. Pulse until well mixed but be
careful not to overmix and soften the butter too much. Add the salt,
mustard and paprika and pulse to mix them in. Add the flour to the
processor and pulse until the butter and cheese have absorbed all the
flour. Remove the dough from the bowl to a lightly floured work surface and
press it together. Roll dough on a floured surface and cut into 2inch
disks or squares. Arrange about an inch apart on prepared pans. Bake at 350
degrees about 15 minutes, until pale golden. Remove and cool on a rack.

Yield: 36 cookies

NOTES : Recipe courtesy of Nick Malgieri

Recipe by: Cooking Live Show #CL9050

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998