A savory shortbread filled with warming pepper from Alpine Pepper Cheddar, our creamy black pepper-infused aged cheddar
Ingredients
1/2 cup butter, cubed and brought to room temperature
1 1/2 cups grated Pepper Alpine cheddar
1 1/2 cups AP flour
1/2 teaspoon sea salt
1 teaspoon baking powder
Directions
Preheat oven to 375F
In a medium size bowl sift flour, salt and baking powder. Set aside.
Add butter and cheese to the bowl of a stand mixer. Cream the butter and cheese together on high speed. Slowly add the dry ingredients and mix well until all dry ingredients are incorporated. If the dough remains crumbly, add one tablespoon of water and mix again.
Turn the dough out onto a large piece of waxed paper. Roll the dough into the shape of a log, and further shape into a square baton if desired. Wrap the paper around securely and fold the ends shut. Refrigerate for 45 minutes or more.
Unwrap dough and slice the log into 1/4 inch pieces.
Bake for 10 to 12 minutes, or until the bottoms of the cookies are golden brown. Cool and serve.
