Don't you hate it when you read a recipe and think it sounds amazing, you look in the kitchen and you have ALL the ingredients - even the unusual ones, you spend the time putting it together, it smells delicious baking, you wait for it to cool and when you offer it to your family they are like "eh, no thanks - why would you think this is good?" That is what my family did to my cheesy shortbread.
Yesterday, I was looking through my favorite cookbook - How to Cook Everything by Mark Bittman - I know you are shocked. And I came across his Cheese Shortbread. He sells it as "a crisp, melt - in - your - mouth snack that will replace cheese its." I was so excited. I had all the ingredients and plenty of time to make them.
I think my mistake was making them too fancy - he gives the choice of Emmental (?) Gruyere or cheddar and I went with Gruyere, then I went with the optiional cumin add-in. What was I thinking? I was preparing this for a wine tasting party???? Instead of an afterschool snack.
Well, if you love Gruyere, and cumin - this is a great snack. I am however stuck with half a batch or more, ready to be made in my fridge and no one wants any.
Back in the olden days, you know when microwave ovens were brand new, we used to make cheese cookies by melting a plate full of cheese in the microwave until it was crisp - that is what these smelled like right out of the oven.
8 TBS (1 stick) cold butter cubed
2 cups grated Emmental, Gruyere, cheddar or other semihard cheese
1 1/2 cups all purpose flour (I used my good King Arthur flour :o[
1 egg, slightly beaten
1/2 tsp salt
1/2 tsp cayenne pepper - I only used 1/4 and it was PLENTY
1 TBS paprika or ground cumin (optional)
- Heat the oven to 400 degrees F. Put all the ingredients in a food processor and pulse just until the mixture resembles a coarse meal; do not over process! Wrap the dough in plastic and refrigerate until you are going to make these.
- Form the dough into 1" balls. Line the balls on a slightly greased or parchment - lined baking sheet (I used my silpat) leaving a couple inches between them. Slightly flatten each ball with your fingers.
- Bake until pastries puff and turn golden brown, about 10 minutes. Cool completely on a wire rack, then sprinkle with additional paprika and serve.
So, to recap - these are perfect for adults, who like smokey cheese. Not for kids who don't.
Any ideas how I can use up the rest of the mix without making these???? If not, I will freeze it and make it for a holiday party where people will be polite and eat them!
Linking this up to my new bloggy friend Erin @EKat's Kitchen's Friday Potluck #6 a new meme where you can share just about any post you want!
I am also linking this to Vegetarian Foodie Fridays @ Breastfeeding Moms Unite! And by Melody's suggestion in the comments I am linking this to Sick of Food's Monthly Food Disasters!