PEPPERY CHEDDAR SHORTBREAD
I love the flavor of these - the sharp bite of the cheddar and chunks of black pepper...the flakey, crispy crunch. They are a perfect little cracker-cookie for a soup or salad lunch.
It doesn't matter what kind of cheese you use - white cheddar, montery jack, swiss - any and all would be wonderful. Make them as thin as you like...in balls, flattened, slices or roll the whole thing out and score before baking - does not matter.
All that counts is that you get them in your mouth ASAP!!
8 ounces cheese - finely shredded (white cheddar, swiss, colby jack)
1/2 cup butter
1 1/2 cups flour
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon sugar
Sea or Kosher salt for sprinkling
In a large bowl place the finely shredded cheese, butter, flour, salt, pepper, and sugar. Cover with plastic wrap and let sit at room temperature for 40 minutes.
Beat with an electric mixer until well blended. Should be coarse textured and not sticking together. Use your hands to form it into a log. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 350 degrees. Slice the roll into 1/4 inch slices (or roll into balls and flatten, or roll the whole thing into a square and score). Place on an ungreased baking sheet. Sprinkle with flaky salt. Bake for 20 minutes or until lightly golden and set. Makes 20 'cookies'.