This is another version of one of my favorite easy cocktail party appetizers. The original recipe was for Rosemary-Romano Shortbread and they’re super delicious. This is just something different I came up with when I wanted to bring them down home a bit. And nothin’ says down home like cheddar. Both versions are great, and the possibilities are endless for other variations. I’ve done a gorgonzola-lemon-thyme, goat cheese and currant, feta-black olive, just use your imagination!
These really are too simple not to make right this second. So off you go! Go make you some cheesy shortbread, honey!
A glass of wine always needs a little friend…
*Cheddar Chive Shortbread
|Pictured here are both the Rosemary-Romano and the Cheddar-Chive
-2 cups AP flour (whole wheat pastry flour works beautifully as a high fiber sub)
-1 cup powdered sugar
-1/2 tsp salt
-1 cup shredded extra sharp cheddar
-2 sticks unsalted butter, softened
-small handful chives OR 2-3 green onions, minced
-Place everything but the onions in a food processor and mix until a dough forms.
-Turn onto a floured surface and, using floured hands, add the chives or green onions. Evenly distribute and add more flour if the dough is tacky.
-Shape into a large disk.
-Cut into 4ths and shape each section into a log.
-Wrap tightly in plastic wrap and refrigerate* for at least an hour to firm up before baking.
-Remove from the fridge, unwrap and slice each log into 1/2 inch slices.
-Place each slice onto an un-greased cookie sheet and bake in a preheated 375 degree oven for 12-14 minutes, or until they have begun to brown around the edges.
-Allow to set for 10 minutes on the cookie sheets before transferring to a cooling rack or your serving platter.
-Serve at room temperature.
-Store leftovers for a week in an airtight container at room temperature.
(*These freeze beautifully and I always have some dough in my freezer for last minute entertaining. Just place the tightly wrapped dough logs in a freezer bag (the 4 logs will fit perfectly into a quart sized zip bag) and they will keep for up to 3 months. When you’re ready for them, just slice them and bake from the frozen state. TOO EASY!!!)