I figure you’ve all got your Thanksgiving menus nailed down by now, but can I just suggest one more thing? Just one?
You don’t want to miss these Spicy Cheddar Shortbread. They’re the slice-and-bake cheese plate addition that you didn’t know you needed. But make no mistake, you do.
You may not need them on Thursday (because you probably have it all together and have already started making your cornbread and rough puff–you’re totally killing this Thanksgiving business 🙌🏻), but sometime between now and January 2nd, you’re going to be very happy you have this recipe in your back pocket.
I mean, these savory shortbread are basically cheese crackers for adults. They’re crispy and light-textured with a full-bodied cheddar flavor because, unlike the cheese crackers you can buy at the grocery store, these guys are made with real cheese. Oh, and on top of all that, the dough comes together in five minutes in the food processor.
This dough really couldn’t be simpler. Start by grating half a pound of extra sharp cheddar cheese.
Put some flour, black pepper, cayenne, and salt in a food processor.
Throw the cheese in there and pulse everything into a rubble.
Add some cold butter and a teaspoon of mustard…
and process it until it’s dough.
Form it into logs, wrap it in plastic, and give it a chill. Then slice…
Maybe serve them next to a big pile of apple slices, just to be extra seasonal. Or maybe put them on a cheese plate. I’m gonna do that for aaaallllllll the holiday parties.
But I’m also going to pile them in a jar and eat them by their lonesome because they’re so good, they don’t need any accoutrements. I suggest you do the same.
Happy Thanksgiving, dear readers 💗
Spicy Cheddar Shortbread
makes about 4 dozen shortbread
1 3/4 cups all-purpose flour
1/4-1/2 teaspoon ground cayenne pepper
1/4 teaspoon freshly-cracked black pepper
1/2 teaspoon Kosher or sea salt
3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into cubes
8 ounces grated extra sharp cheddar cheese
1 teaspoon prepared dijon mustard
Combine flour, cayenne, black pepper, and salt in a food processor and pulse to combine. Add butter, cheddar, and mustard, and process until a dough ball forms. Divide dough in half and form into two 8-inch logs. Wrap in plastic wrap and chill for at least 1 hour (or up to 3 days).
Preheat oven to 350F. Line two rimmed baking sheets with parchment. Set aside.
Cut dough into 1/4-inch slices and place at least an inch apart on prepared baking sheets. Bake for 10 minutes, or until light golden at the edges. Let cool on the pans for five minutes before removing to a rack to cool completely.
Shortbread are best the day they are made. Leftovers will keep in an airtight container for up to two days.
Great looking recipe.
Wow, gorgeous! I have made cheese biscuits with a little chopped rosemary.