Savory cookies: Sweet!

We're well into the yuletide season and heading straight to New Year's Eve/Day. You're probably tired, at this point, of making merry, of baking, and of things like cookies. Not the baking elves here at Eat First. And here's a news flash: Not all cookies are sweet, made with flour, sugar and butter.

Some "cookies" are savory, and made with flour, CHEDDAR and butter. Preferably New York State sharp or extra-sharp cheddar, but any cheddar will do.

Cheddar Shortbreads are yummy little bites that go well with an ice-cold Yuengling or a flute of Prosecco (that's how we enjoyed them Christmas night). They're a gourmet treat, for sure, but the taste will remind you of Cheez-Its. The shortbread cookies were introduced to me what seems like a lifetime ago by Naomi Annandale, a former co-worker at The Post-Standard, who made them as part of a holiday gift basket. The recipe is from pastry chef, teacher and cookbook author Nick Malgieri, though I'm not sure which of his books it is in. All I have to go on is a photocopied page (Page 123 in a chapter titled "savory pastries''). Savory, indeed.

I make the shortbreads twice a year, at Thanksgiving and Christmas, but they never taste quite as delicious as that first batch, consumed in one sitting, that Naomi made so many years ago. Here is the recipe. Maybe they will become a holiday tradition for you, too. Cheddar Shortbreads Adapted from a recipe by Nick Malgieri 8 tablespoons (1 stick) unsalted butter

4 ounces sharp or extra-sharp cheddar cheese (white or orange), coarsely grated

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon Hungarian paprika

Pinch or two of cayenne pepper (optional)

1 cup unbleached all-purpose flour (see note) Line two cookie sheets with parchment paper or silicone baking liners. Cut butter into small pieces and place in a food processor bowl. Grate the cheese coarsely and add to the processor. Pulse until well mixed but do not overmix and soften the butter too much.
Processed butter and cheddar.

Processed butter, cheddar, spices and flour. 

Combine flour, salt, mustard, paprika and cayenne (if using). Add to the processor and pulse until the butter and cheese have absorbed all the flour. Remove the dough from the processor bowl to a lightly flour work surface and press it together. Roll dough into a cylinder about 2 inches in diameter. Wrap in wax paper and refrigerate at least four hours or overnight.

 

A double batch of Cheddar Shortbreads, rolled, wrapped and ready to go.

Heat oven to 350 degrees 30 minutes before baking. Cut dough into 1/4-inch slices and arrange them one inch apart on prepared pans.

 

Bake for about 15 minutes, until pale golden. Remove and cool on a rack. Store shortbreads in a tin, between layers of wax paper.

Serve shortbreads with drinks. Watch them disappear! Makes about 36 cookies.

Notes: The recipe can be made with other firm cheeses, such as Gruyere or Gouda. I made the recipe using one-quarter whole-wheat flour at Thanksgiving, and the shortbreads came out too crumbly. Just FYI.