Savory Shortbread

INGREDIENTS

• 1 stick unsalted butter at room temperature, cut into cubes

• 6 oz sharp white cheddar cheese

• 2 tsp cracked black pepper

• 1 1/2 Tbsp fresh thyme, chopped

• 1/2 tsp kosher salt

• 1/2 tsp smoked paprika

• 1/2 tsp garlic powder

• 1 1/4 cup cup all purpose flour

INSTRUCTIONS

1. Using a standing or hand mixer, combine butter, pepper, thyme, cheese, and salt. Don’t need to cream.

2. Mix in flour, garlic powder and paprika slowly until completely combined. The dough will be crumbly, but will come together when pinched.

3. Pour dough into a clean dish towel and gather to bring dough together and form a ball.

4. Lay out 1 sheet of parchment paper or saran wrap on a flat surface. Form dough into log.

5. Wrap the logs in the paper and roll until they are rounded out. Twist the ends of the parchment paper or saran wrap and press in so that the dough compacts and loses any air pockets.

6. Refrigerate dough for at least 2 hours.

7. Preheat oven to 350 degrees and line baking sheets with parchment paper.

8. Remove dough from refrigerator and slice into 1/8 inch disks. The dough might fall apart, but you can easily press it back together.

9. Place 16 cookies on each baking sheet. They can be close together as they don’t spread much.

10. Bake for 15 minutes until the edges start to brown. If using 2 cookie sheets, rotate at 8 minutes.

11. Cool completely on a wire wrack before storing.

Makes 32ish cookies depending on log diameter.