Cheddar Chive Shortbread

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
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-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!!!)