Spicy Olive Shortbread

By mirelsonp

purchase prepared olive tapenade in the specialty cheese case in the supermarket deli.

Once baked, store shortbreads up to three days in an airtight container. If they softe, place on a baking sheet, and bake at 350 for three to four minutes to crisp them.

Make Ahead: Shortbread dough can be frozen up to 1 week. Let stand at room temperature 5 to 10 minutes before slicing.

Ingredients

• 3/4 cup butter, softened
• 2 1/2 cups all-purpose flour
• 3/4 teaspoon ground red pepper
• 1/2 teaspoon salt
• 1 (8 oz.) block sharp Cheddar cheese, shredded
• 1/3 cup refrigerated olive tapenade, drained well

Details

Servings 6

Preparation

Step 1

Beat butter at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add next 3 ingredients, beating just until combined. (Mixture will be crumbly.) Add cheese and tapenade, beating at low speed just until combined.

Roll dough into 2 (10-inch) logs, using plastic wrap to shape dough. Wrap each in plastic wrap, and freeze at least 1 hour.

Preheat oven to 350F. Cut each log into 1/4-inch-thick slices, and place on parchment paper-lined baking sheets.

Bake at 350F for 15 to 18 minutes or until lightly browned. Cool on baking sheets 5 minutes; remove from baking sheets to wire racks, and cool 30 minutes or until completely cool.