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Cheese Shortbreads




Source of Recipe


The Toronto Star


List of Ingredients




2-1/2 cups all-purpose flour

1 tsp each: paprika, salt

1 cup unsalted butter, at room temperature

2 cups grated old white cheddar (about 8 oz/250 g)

1/2 tsp each: Tabasco, worcestershire sauces


Recipe



In bowl, combine flour, paprika and salt.

In food processor, cream butter until light and fluffy. Add cheddar, Tabasco and worcestershire sauces; process with a few short pulses until combined. Add flour mixture in three batches, processing after each addition, until dough begins to form ball. (It may be a bit crumbly.) Turn on to work surface. Divide in half. Place one half on sheet of plastic wrap; using plastic wrap, roll up into log about 1 1/2 inches in diameter. Fold plastic wrap over ends to enclose. Repeat with other half of dough. Chill logs 1 hour or until firm.

Slice dough logs into rounds about 1/4-inch thick. Place on ungreased baking sheet or sheets. Bake about 20 minutes on middle rack of preheated 350F oven or until golden brown. Cool on wire racks.

Makes about 6 dozen.