When I started blogging last year, I was hoping it would be fun and would get me through the dreary grey winter. Turns out it’s very fun, and has given me an entertaining hobby for the spare hours after work and the gym each day. Unfortunately, some days it’s all I can do to get a little dinner on the table at a reasonable hour. These little savory, shortbread crackers finish out a bowl of soup or a tossed salad splendidly!
To start, soften a stick of butter to room temperature (or zap it in the microwave for a few seconds to speed up the process if you’re totally impatient like me). Using an electric mixer, blend the butter with 1/2 tsp salt, 1/4 tsp pepper and a generous pinch of cayenne. You want to just blend the ingredients, taking care not to over mix. Add 8 ounces of finely grated sharp or extra sharp cheddar and 1 cup of all purpose flour and mix until just blended. Shape the dough into a disc, wrap and refrigerate for about 1/2 hour.
Preheat to 350°F. Line 2 large baking sheets with parchment paper. Remove the cooled dough. On a lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick . Add a little flour to the rolling pin to prevent the dough from sticking.
Using a round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Instead of re-rolling scraps, just bake them ‘as is’ for nibbles. Next time, I may cut them in little squares.
Never one to leave things well enough alone, I garnished the savory cookies with various toppings: thyme from my winter garden, red chile flakes, a dusting of cayenne pepper, and some sprigs of rosemary from my kitchen herb garden. Sorry the photo is so dark – did I mention the dark and dreary evenings up here?
Bake shortbread until lightly golden and beginning to brown on edges, about 15 minutes or longer as necessary. Remove from oven & cool completely.
These little darlings are splendid!
Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature (I used salted butter, but will use unsalted next time.)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of cayenne pepper
- 8 ounces extra-sharp white Cheddar cheese, finely shredded (I used sharp Tilamook cheddar because it’s what I keep on hand)
- 1 cup unbleached all-purpose flour
-adapted from Epicurious
Russ said:
Those are like little works of art! That’s it — I’m going to lunch early!!
Vickie said:
I love that – doodles on crackers! Thanks for the visit!
buffalo dick said:
I was going to make cookies today, but i laid down until the feeling passed! 🙂 Those look great!
Vickie said:
These are more of a biscuit than a cookie – but they’re so tasty. Thanks for stopping by, BD!
Larry said:
Wish I had a little jar of them sitting beside me right now. They sound delicious.
Vickie said:
Thanks, Larry – they were!
Chris said:
I like that hint of cayenne in there!
Vickie said:
The cayenne was a very nice touch – my favorite topping was the chile flakes for a little more bite. Thanks for visiting, Chris.
Martha said:
These look delightful and delicious!
Have a wonderful weekend 🙂
Vickie said:
Thanks, Martha! As always, thanks for stopping by and thanks for leaving a comment! 😉
leaannbrown said:
Let’s start with that last photo. There’s that platter that I love!!!
These look wonderful Vickie. And they sound fairly easy. As you know, I’m a doughafrenic. Scared of it. Makes me anxious. I tried your pizza crust once and did ok, so I perhaps I’ll give these gorgeous little biscuits a try.
Love all of those little toppings. Beautiful.
Great post.
Vickie said:
I’m not much of a baker either – these are just too easy not to try. I love that style of ceramics and have a few pieces . . . this one is my little cake stand (more of a tart stand) that I bought to go with the little antique dome. It’s one of my favorite dishes to use for Christmas cookies. Glad you liked the post.
michelle said:
YUMMY! Those look soooo beautiful and delicious. I can’t wait to try them! Great pictures!
Vickie said:
I’m going to have to make some more – I’ll deliver a few to you to sample next time! Thanks for stopping by!
Neal Brown's Mojo chocolates said:
I tasted these cookies- batter and baked.
This is a recipe worth exploring.
Find the amount of butter, cheese & herbs to fit your taste and — BINGO– a family favorite is born.
Good Work Vicki!
NB
Vickie said:
You were a good taste-tester and I’ve already made my notes on what to do next time. Thanks for stopping by, Neal!
lisetta said:
These look great! I love the little rosemary sprigs on them. Thanks for stopping by my blog and leaving some comments on my orecchiette. 🙂
Vickie said:
Thank you, Lisetta, and thanks for stopping by – I love your blog! I’m going to try your beautiful little orecchiette when I find the right flour.
doggybloggy said:
I am a little late to the party – are there any cheese nibbles left?
Vickie said:
I’m afraid they were short lived – next time I’m making a double batch. Thanks for stopping by!