Cheese Shortbread is a salty, cheesy snack on its own. Serve with a light vegetable soup to balance the shortbread's richness.
Don't hesitate to spread a shortbread or two with a tart fruit jam or preserves. Like Cranberry Orange Preserves, for example.
I won't say you'll never buy another box of crackers. But these shortbread crackers are better than anything you'll find in a box.
Cheese Shortbread
Text and Photo by Jac Kyles Baker
Makes 12 shortbread crackers
Ingredients
1 tsp baking powder
1 1/3 cup all purpose flour
1 stick unsalted butter, softened
4 oz. Colby or cheddar cheese, roughly chopped
1/2 tsp salt
1/2 tsp paprika
2 tsp Everything Bagel Seasoning
Preparation
In a large bowl, whisk together flour, baking powder, paprika, salt and Everything Bagel Seasoning. Cut in butter until a dough forms. Stir in cheese. Refrigerate dough for at least 30 minutes.
Roll a TB of dough into a ball. Press ball into a 1/4 inch thick circle. Place 6 shortbreads in a circle around the edges of parchment paper or microwave safe plate.
Microwave on HIGH 30 second intervals until cookies are firm but still soft. Total microwave time shouldn't exceed 2 minutes. Reduce cooking time when microwaving fewer than 6 shortbreads.
Carefully remove shortbread from the microwave. Hot shortbread crackers are fragile. Cool on a wire rack.
Repeat with the rest of the dough.