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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 2 |
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A recipe I foun in my Land O Lakes Cookbook. These flaky, cheesy bites are easy to make and store well. Ingredients:
1 cup all-purpose flour |
1/2 cup butter, softened |
1/2 teaspoon salt |
1 dash ground red pepper (cayenne) |
2 cups sharp cheddar cheese, shredded |
1 egg white |
1 tablespoon water |
2 tablespoons poppy seeds |
2 tablespoons sesame seeds |
Directions:
1. Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese; mix until a ball forms. Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
2. Heat oven to 350°F Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.
3. Beat egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
4. Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
5. Recipe Tip
6. Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.
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