Cheese Shortbread
This Cheese Shortbread recipe makes savory puffs that are a great little snack to have with a glass of wine before dinner. Packaged in a pretty container, they would be a welcome little hostess gift.
I had never made the recipe before; I found it in Mark Bittman’s How to Cook Everything Vegetarian. Using a food processor, it is ultra-easy to make; if you don’t have a food processor you can use a pastry blender or a fork.
I used Tillamook medium cheddar, and they have a good cheesy flavor. A sharp cheddar might give even better results.
Mark called for 1/2 teaspoon of cayenne; I used 1/4 teaspoon for just a hint of pepper. Use more if you want it spicier.
~
Cheese Shortbread
(Adapted from Mark Bittman’s recipe in How to Cook Everything.)
.
.
These can be made a day ahead and stored in an air-tight container.
Makes 30-40 puffs
.
Almost 8 ounces (7 ¾) Tillamook medium cheddar. Close enough!
.
8 tablespoons (1 stick) cold butter, cut in cubes
1½ cups (180g) all purpose flour
1 egg, lightly beaten
2 cups (8 oz) cheddar cheese, grated
½ teaspoon salt
¼ teaspoon cayenne
.
Everything in the food processor:
.
1. Preheat the oven to 400˚.
2. Put everything in the food processor and pulse until it resembles coarse meal. Don’t over-process. (Or combine with a pastry blender or fork.)
3. Lightly grease a baking sheet, or line with parchment paper (which is what I did).
4. Form the dough into 1-inch balls. Flatten them on the baking sheet with your fingers.
5. Bake for 10 minutes, until puffed up a bit and golden brown.
6. Cool thoroughly on a wire rack.
In the kitchen with Kath 
i buy these ones especially my little ones likes it a lot. know thanks for the recipe i will certainly for once atleast try it ….
They’re so easy with a food processor, Abraham! 8)
Mmm, these look so good! I feel like I can already taste the buttery cheese-iness. I think they’re a little too dangerous for me.. I think I could eat just these as a meal. 😡
Yes, they are good, Roxan. I’m already feeling the need to make some more!
They are like cheese cookies and you are right, I think these would go great with a big glass of wine! Thanks!
Yes, cheese cookies! I think next time I would make them smaller, though. More of a bite-size pop-in-your-mouth size.
those cheesy shortbread look delicious…..all that lovely cheddar!
I think sharp cheddar next time for even more cheddar flavor! 😉
So are these crunchy? Like a homemade version of cheetos?
They aren’t cruchy like cheetos. They’re more like Cheez-Its. And I think making them smaller, they would be even more like Cheez-Its.
I think I could live on these. Do they resemble cheese straws at all? Or are they much lighter in texture?
And good choice on the Tillamook — seriously love that stuff.
I think the egg makes them a bit lighter in texture than cheese straws, but the flavor is the same. I love Tillamook, too…there’s always some in our refrigerator! 🙂
These sound fantastic! Also, the new Tillamook garlic chili cheese that I recently discovered would give it some kick as well. I see many different variations w/different cheeses here. Can’t wait to make them!
I think garlic chili cheese would be fantastic, Tress! Thanks for the suggestion!
I made these yesterday as an appetizer for a New Year’s Day celebration and they were a huge hit! My eggs were small, so I ended up having to use one and a half to get the dough to come together, but they still turned out great. Thank you so much for sharing this recipe! I can’t wait to make them again! 🙂
I’m so glad you enjoyed them, Laura! Thanks for your comment. 🙂
If these are rolled and refrigerated then sliced are they crisper or is it an extra step that is still the same texture?
That’s a good question. I have never tried that so I don’t know if it would make a difference. If you try it, I’d love to hear how it works.