8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
2 sticks Cabot Salted Butter, softened (1 cup)
2 cups King Arthur Unbleached All-Purpose Flour
1½ teaspoons chipotle powder
1 teaspoon smoked paprika, plus more for sprinkling
½ teaspoon salt, plus more for sprinkling
1 large egg
1 teaspoon water
½ cup walnuts, toasted and finely chopped
Prep: 50 mins | Cook: 15 mins | Total: 1 hr 5 mins
CREAM together cheese and butter in a large bowl.
WHISK together flour, chipotle powder, smoked paprika and salt in another bowl; gradually stir dry ingredients into cheese mixture just until blended (do not overmix).
SHAPE dough into 2-inch diameter logs; cover and refrigerate until firm.
PREHEAT oven to 350°F. Line baking sheet with parchment paper.
CUT rolls into ¼-inch-thick slices and place on baking sheet.
WHISK together egg and water; brush top of each shortbread with some of mixture, then sprinkle with additional smoked paprika and walnuts.
BAKE for 14 to18 minutes or until golden but not brown.
Recipe courtesy of the Inn at Ellis River, Jackson, NH.