This morning, as I was working at my computer, I had the Today show on and saw a segment with Mark Bittman preparing a few recipes for quick holiday entertaining or drop-in guests. Since we just learned that some friends from out-of-town would be stopping here for a visit around lunch time tomorrow, I was happy to see this show.
Bittman's recipe for Cheese Shortbread sounded perfect as I had already planned to serve a platter of a sliced meat and cheese with crackers and baguette slices. These savory cookies sounded like a perfect addition to the platter. I adapted the recipe to things I had on hand.
I found the dough a little difficult to bring together into a log, but with a little extra pressing and prodding, I finally got it to stay together.
I refrigerated the dough for about 30 minutes but I think a longer refrigeration would have been even better. The recipe states that the dough can be rolled into logs, wrapped in plastic and frozen for up to a month. How perfect for quick entertaining!
I added some red pepper flakes and a couple of dashes of Tabasco which gives these a nice little 'bite'. They could be easily adapted to many different variations, which I'd like to try!
Cheesy-Spicy Shortbread Wafers
~recipe adapted from Mark Bittman
by Savoring Time in the Kitchen
Printable Recipe
8 tablespoons (1 stick) cold butter, cut into cubes
2 cups grated, aged white cheddar (you could also use Gruyère, Swiss or any other semi-hard cheese)
1 1/2 cups all-purpose flour
1 egg, lightly beaten
1/2 teaspoon salt
1 tablespoon paprika or ground cumin (optional)
1/8 teaspoon red pepper flakes
2 dashes of Tabasco
Preheat oven to 400 degrees F. Place all ingredients into a food processor and pulse just until the mixture resembles a coarse meal being careful not to over process. If you don’t have a food processor, you can use a pastry cutter or fork and blend the ingredients in a bowl to the coarse meal stage.
Form the dough into a ball and cut in half. Shape each half into a log about 2-2-1/2 inches thick and wrap in plastic and refrigerate at least 30minutes. The logs can be frozen for up to a month.
Cut the refrigerated or frozen dough crosswise into 1/4-inch slices and place on a lightly greased or parchment-lined baking sheet leaving a 2 inches space between them.
Bake until the slightly puffed and golden brown, 10 to 15 minutes. Cool completely on a wire rack.
17 comments:
These look good! My mom used to make cheese wafers -- similar, but not exactly the same -- and I don't have her recipe. I may try these for our Christmas party next week. Nice!
Cass
They look really good and would be a nice "back up" in the freezer! Love anything cheesy like that-- your pictures are beautiful!
I love little bites like this..I'll be there on time:)
I've been meaning to try to make these - they look so savory and perfect with drinks. Love the snow on your blog too -how do you do that?
I love savory cookies and these sound so good! Great idea to freeze a log or 2 and keep on hand for December guests!
Oh, yum! I love cheese. I love small things. I love crispy. These are perfect.
These sound excellent, Susan. I love Mark Bittman. Ina Garten has something similar using Stilton and walnuts. I've made it quite a bit.
Happy Weekend!
Crispy and cheesy! yum!
deliziosi questi biscottini! gnam gnam!
I love how on such short notice you can just whip up some crackers! I'll keep you posted when I'm coming to visit :)
They look fantastic!
These look so good...wish they ould appear in my lap through the computer screen.
I am so happy to have a few hours to catch up on blogs...I am finally finished with trees. New pictures are up on the Christmas blog!
http://grammyababychangeseverything.blogspot.com/ then
read about a miracle and forward on to anyone that is feeling hopeless....Christmas is the season of miracles..
Sounds like a good idea! Great to have on hand..\Did my neighbor from the show like them, LOL..
Just in case he drops in! :)
Susan, interesting recipe ... We love crackers, sausage, and cheese and your beautiful tray of them looks delicious. ... Don't think that I've ever tried a Mark Bittman recipe, but I enjoy his segments on the Today Show. He's comes across very relaxed and knowledgeable. And I enjoy watching the rapport between him and the Today show correspondents.
I love cheese and your shortbreads looks so wonderfull and thank you for all these explanations
Have a nice day
I make a version of these with blue cheese, walnut pieces and pepper, and everybody gobbles them up! I'll try your recipe too next time!
~ Peggasus
Another winner - you find and make the best recipes. I pretty much use your whole blog as a gorgeous online recipe book :)
My mouth's watering!
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