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
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.
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