Shortbread Surprise!

27 Sep

It was raining and overcast in NYC yesterday morning, which always makes me want some kind of comfort food. I always love shortbread cookies because they’re not overly sweet. I decided to whip up a batch but I wanted to experiment a bit and add a little surprise. So the surprise? The cookies have cheese in them!

I’ve had shortbread with nuts and have heard that people sometimes make them with cheddar or parmesan. I wanted to try something a little different. One of my absolute favorite cheeses is English Cotswold. It’s a smooth, cheddar-like cheese and has chopped onions and chives blended into the cheese. The flavor is pretty strong, which is why I thought it would hold up well in the shortbread.

And boy was I right! My biggest problem is going to be stopping myself from eating every cookie when I make these. I ate like 10 before I realized it, oops!

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This recipe only has 5 ingredients! The number of cookies will vary depending on how thick you cut them, I got 40 cookies from this batch.

  • 1 cup flour
  • ½ cup powdered sugar
  • 1/4 teaspoon salt
  • ½ cup shredded Cotswold cheese
  • 1 stick unsalted butter, softened

Place all the ingredients in a food processor and mix with dough attachment until a dough forms.

Turn the dough onto a floured surface.

Shape the dough with your hands into a disk.

Cut in half and shape each section into a log roll. Wrap each roll tightly in clear plastic wrap. Refrigerate these for at least an hour to firm up the cookies before you bake them.

When ready to bake, preheat the oven to 375 degrees. Remove the logs from the refrigerator, unwrap them and slice each into ¼-½ inch slices (you can make these thinner or thicker depending on your preference).

Place each slice on a cookie sheet and bake in the oven for 12-14 minutes. Check the cookies, they are done when the edges have browned.

Remove the cookies from the oven and let them sit on the cookie sheets for about 10 minutes and then transfer to a cooling rack or serve right away. These cookies can be served hot or room temperature. You can store the leftover cookies in an airtight container for up to a week (if they last you that long!).

This dough also freezes really well, so you can individually wrap each log and freeze them. When you want to bake them, you can slice them frozen and just bake. Next time I’m going to make a double (or triple) batch and freeze what I don’t want to bake right away.

These cookies are going to become my perfect go to snack. Just brew a cup of Earl Grey tea and I’m all good! I can even imagine using these as a base for some appetizers. Will have to think on that and will get back to you with some ideas!

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