- 24
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper (or to taste)
- 2 tablespoons minced fresh rosemary
- 8 tablespoons (1 stick) cold unsalted butter, cubed
- 2 cups shredded extra-sharp cheddar cheese
- Smoked paprika, for sprinkling (optional)
Preparation
Step 1
Preheat oven to 325ºF. Line a baking sheet with parchment paper.
Place cubed butter and cheese in the bowl of a food processor fitted with a metal blade. Pulse a few times until a smooth paste is formed. Add flour, salt, cayenne pepper, and rosemary to food processor. Pulse several more times until dough comes together into a ball.
Using a 1-oz. cookie scoop for regular rounds or a teaspoon for mini rounds, scoop out a piece of dough and roll it into a ball. Place on prepared baking sheet. Repeat with remaining dough, leaving about 2 inches between them. Use the tines of a fork to flatten each round slightly, creating a criss-cross pattern.
Bake for 12 to 15 minutes, rotating the baking sheet halfway through the baking time for even heat. Remove the pan and sprinkle each round lightly with smoked paprika, if desired. Allow the rounds to cool on a wire rack. Store in an airtight container at room temperature for up to 3 days.
Nutrition information at http://amybites.com/?p=3935