Recipe by J. Ko
These are great paired with any kind of cream soup. My favourite is with a great cream of broccoli and cheese soup. The preparation time includes the time to refrigerate the dough.
Top Review by Giovanni-B
I didn't know what to expect--but I was very pleasantly surprised by these. Instead of mozzarella, I used Asiago, and added some black pepper. The part about chillling in fridge for an hour--then the dough came out too hard to roll (did I do something wrong?)--but when it finally was soft enough, they cooked up beautifully. Kind of reminds us of Cheezits but better--with real cheese flavor. I'll make these again & again (but maybe not chill them). Oh, and I got about 10 - 2" cookies.
- 1⁄2 cup butter, room temperature
- 1⁄3 cup parmesan cheese, freshly grated
- 1⁄2 cup old cheddar cheese, freshly grated
- 1⁄2 cup mozzarella cheese, freshly grated
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon mustard powder
- 1 1⁄3 cups all-purpose flour
- 3 tablespoons milk
Directions See How It's Made
- Beat the butter until light and fluffy.
- Stir in the three cheeses, cayenne pepper, mustard powder, and flour. Mix well.
- If the dough is too crumbly, add milk tablespoon by tablespoon, until the dough holds together.
- Pat the dough into a disc and refrigerate for 1 hour.
- Preheat the oven to 300°F.
- Roll the dough out into a large 1/4-inch thick circle. Use a scalloped cookie cutter to cut out the shortbreads.
- Place on a greased cookie sheet and bake 30 to 35 minutes until golden brown.