White Cheddar-Bacon Crackers

By cdrier

Ingredients

• 1/2 cup unsalted butter - (1 stick) softened
• 1 cup grated N.Y.sharp white Cheddar - (4 oz)
• 2 strips *Drier's* bacon cooked crisp, drained and crumbled
• 1 cup all-purpose flour

Preparation

Step 1

In a medium bowl, with an electric mixer on low speed or a wooden spoon, beat the butter until light in color, about 1 minute. Add the Cheddar and bacon. Gradually mix in the flour until just combined.

On a sheet of waxed paper, knead the dough a few times. Divide the dough in half. Roll each portion into a 6-inch-long log. Wrap the logs in waxed paper and twist the ends closed. Refrigerate until firm, at least 1 hour or overnight.

Preheat the oven to 350 degrees. Unwrap the shortbread logs and cut into 1/4-inch-thick slices. Place the slices 1 inch apart on an ungreased or parchment-lined baking sheet. Bake in the center of the oven for about 12 to 15 minutes, or until golden. Let the crackers cool on the baking sheet for about 2 minutes, then carefully transfer them to a wire rack to cool completely.

This recipe yields about 48 crackers.

Tip: Crisply cooked diced pancetta is a wonderful alternative to bacon.