Paprika Cheese Shortbread Cookies
Ingredients
Pine & Pepper Spices
- 1½ cups Shredded cheddar cheese (preferably sharp)
- ½ cup Shredded Parmesan cheese
- 1½ cups Unsalted butter, softened (not melted)
- ~2½ cups All-purpose flour
Feel free to swap in your favorite style of paprika — sweet, smoked, or hot — or a seasoning blend of your choice.
Directions
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1
In a large bowl, combine the cheddar, Parmesan, and softened butter by hand or with a stand mixer until smooth and well blended.
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2
In a separate bowl, whisk the Kosher Salt, Hungarian Sweet & Spicy Paprika, and flour together.
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3
Add the dry ingredients to the cheese mixture and mix just until a soft dough forms.
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4
Divide the dough in half and roll each half into a log about 2 inches across. Wrap the logs in wax paper and chill at least 2 hours, or up to several days. (You can also freeze the logs and slice as needed.)
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5
When ready to bake, heat the oven to 350°F and line baking sheets with parchment.
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6
Slice each chilled log into rounds about ¼ inch thick and arrange them on the sheets with a little space between each.
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7
Bake for 12 to 15 min., until the edges are just golden. Cool on the pan for a minute or two before transferring to a rack. Makes about 4 dozen.
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8
Serve as part of a cheese board, pair with a glass of wine, or pack a few into a tin as a gift.
