Savory Shortbread

By McCarleyRHLAC

Ingredients

• 2 1/4 cup all-purpose flour
• 1/2 tablespoon hot paprika
• 1/2 teaspoon cayenne pepper
• 2 teaspoons sea salt
• 1 cup butter, chilled and cut into small pieces
• 2 cups old cheddar, shredded
• 1/2 cup milk

Details

Servings 6
Adapted from bitebymichelle.com

Preparation

Step 1

In the bowl of a food processor, place flour, spices and salt – pulse to combine

Add the butter and pulse until it looks like coarse meal

Transfer flour mixture to bowl of stand mixer

Toss shredded cheddar with flour mixture

Add milk and mix until mixture forms a ball and has pulled away from the sides of the bowl

Divide dough in half and form into 2 long cylinders 2″ wide

Wrap in waxed paper and chill for one hour

Preheat oven 350*F

Slice cookie dough into 1/4″ slices and place on parchment lined cookie sheets 1″ apart

Bake until golden 12-14 minutes, rotate cookie sheets halfway through baking time

Cool on wire rack and store.

These cookies will keep up to 2 days in an air tight container or in the freezer for 3 months.