Three-Cheese Shortbreads

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.

• Ready In: 1 hr 45 mins
• Serves: 15-18
• Yields: 30-36 cookies

Ingredients

• 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

1. Beat the butter until light and fluffy.
2. Stir in the three cheeses, cayenne pepper, mustard powder, and flour. Mix well.
3. If the dough is too crumbly, add milk tablespoon by tablespoon, until the dough holds together.
4. Pat the dough into a disc and refrigerate for 1 hour.
5. Preheat the oven to 300°F.
6. Roll the dough out into a large 1/4-inch thick circle. Use a scalloped cookie cutter to cut out the shortbreads.
7. Place on a greased cookie sheet and bake 30 to 35 minutes until golden brown.