8 tb Unsalted butter
4 oz Sharp cheddar cheese; about
-1 cup, coarsely grated
1/2 ts Salt
1/2 ts Dry mustard
1/2 ts Hungarian paprika
1 c Unbleached; all-purpose
-flour
Use 10 1/2 by 15 1/2-inch jelly roll pans or 12 by 15 1/2-inch cookie
sheets lined with parchment paper.
Set racks in upper and lower thirds of oven and preheat to 350 degrees. Cut
the butter in 10 or 12 pieces and place in the food processor. Grate the
cheese coarsely and add to the processor. Pulse until well mixed but be
careful not to overmix and soften the butter too much. Add the salt,
mustard and paprika and pulse to mix them in. Add the flour to the
processor and pulse until the butter and cheese have absorbed all the
flour. Remove the dough from the bowl to a lightly floured work surface and
press it together. Roll dough on a floured surface and cut into 2-inch
disks or squares. Arrange about an inch apart on prepared pans. Bake at 350
degrees about 15 minutes, until pale golden. Remove and cool on a rack.
Yield: 36 cookies
NOTES : Recipe courtesy of Nick Malgieri
Yields
1 Servings