Shortbread means means “short” AKA a high degree of fat/butter. That’s what makes this recipe so delcious, addictive (you’ve been warned!) and perfect for the holidays. I like to package these in bags with ribbon to give with homemade soup or a bottle of wine as a gift. They’re also awesome on a cheese platter with some more cheese (is there ever enough?) and dried fruit or preserves. These shortbread last exactly two days in my house, sometimes less because they are that good. Recipe makes 24. I use a little trick to make the clean up easier and form the dough using cling wrap – a time saver because it keeps your kitchen counter from getting dirty. More details in the recipe below.
1 and 1/4 cup all purpose flour
1 and 1/2 tsp dried thyme
1/2 tsp Keen’s dry mustad
pinch black pepper
1 cup grated old white cheddar cheese (packed)
1 egg slightly beaten
1 stick salted butter room temperature (half a cup)
flaky salt for sprinkling (I love to use fleur de sel or flaky sea salt)
Combine all ingredients in a bowl with a spatula. Dough should be crumbly. Kneed 30 seconds and form a disc. Set out a large piece of cling wrap. Transfer the dough to the cling wrap and shape it into a long log with your hands. Roll the cling wrap around the log. Preheat oven to 350 degrees and place log in fridge for one hour or freezer for 10-15 minutes. Line a baking sheet with parchment. Once dough is cold use a sharp knife to slice it into 1/2 thick rounds and place on parchment lined sheets. Bake for 20 minutes or until bottoms are golden brown. My oven took exactly 20 minutes. Sprinkle a tiny pinch of flaky salt on each cookie when they come out warm from the oven. They already have salt from the butter and cheese, so a little pinch goes a ling way. Let cool on the baking sheets and then serve with coffee, tea, wine or a cheese plate. You can also store the log in the freezer for up to a month and bake just before company arrives. Makes 24 cookies. Enjoy!