by lapadia
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lapadia's Notes:
Expand8 oz unsalted butter – room temperature Ask a question about this ingredient
5 oz white cheddar cheese, shredded finely (Irish cheddar aged 2 years preferred) Ask a question about this ingredient
15-20 grinds fresh rainbow peppercorn – to your taste Ask a question about this ingredient
4 oz prosciutto small diced – I buy the pre-packaged diced prosciutto Ask a question about this ingredient
1-1/4 cup all purpose flour Ask a question about this ingredient
Heat a pan over medium heat, add the prosciutto and cook until crispy. Drain on paper towels let, cool completely.
Ask a question about this stepGrate the white cheddar finely, set aside until needed - micro-plane works nicely for this.
Ask a question about this stepBeat the butter on medium high until it's fluffy.
Ask a question about this stepAdd the cheddar and peppercorn - continue beating until combined the mixture will look lumpy.
Ask a question about this stepBegin to add the flour on low speed.
Ask a question about this stepWhen the mixture has a crumb appearance, stir in the prosciutto with a spatula. Work the dough, on a lightly floured surface, roll into a squared log.
Ask a question about this stepFor one bite cookies, cut the log into four and shape into 7-inch long smaller logs. Wrap in plastic wrap and chill for 1 hour.
Ask a question about this stepPreheat the oven to 325°.
Ask a question about this stepSlice 1/4 inch cookies from a log and place them 1 inch apart on a parchment lined baking sheet. Bake 20-25 minutes or until the edges just begin to turn golden.
Ask a question about this stepLet the cookies rest for 5 minutes on the baking sheet before moving them to a rack and let them cool completely. Store these cookies up to a week in an airtight container.
Ask a question about this stepNote: The dough keeps for two days in the fridge and for a couple months in the freezer (thaw it in the fridge before using).
Ask a question about this stepDear lapadia! I baked today your shortbread cookies and they are all that you promise in the notes. I went yesterday to Trader Joe’s and bought a delicious Dubliner from Ireland 2-yers egged cheddar-stile cheese but unfortunately they didn’t have the chopped Prosciutto (being lazy to chop), so I got 4 oz chopped Pancetta. I also couldn’t find the Rainbow peppercorns and added a pinch of cayenne pepper and 1 teaspoon of dried dill. While I was shopping my butter softened and I made the dough in the evening, chilled it overnight and baked them in the morning. I even took a photo for you to see. Thanks’ again and Happy Holidays!
Oh, I am so happy you tried these, Kukla, it makes my day even brighter! Fabulous substitutions, too, I thought about pancetta myself, will try next time :) Happy Holidays to you and yours!
I've been wanting to make savory shortbread for a long time -- and your version looks and sounds wonderful! I'd kill for an entire day to spend in the kitchen making these and other holiday treats! : )
Thanks, EmilyC! I hope you get to find time to "play" in the kitchen, soon :) One good thing about shortbread is that you can make way ahead, form the logs and they can be placed in the freezer until needed...let thaw in the fridg, of course :) PS - I can't see everything I just wrote because it is running behind the musical, commercial ad to the right of this page! Yikes...
What a tasty little bite! I love these.
Thanks, gingerroot, hope you will get to try them! Happy Holidays :)
I saved the recipe but would love to taste a few of your cuties right now, lapadia!
LOL, thanks Kukla! Too bad we can't pick a goodie from our computer screen, there are a few recipes I'd like to be able to taste, now :)
YUMMY! Can't go wrong with shortbread, cheese, and pig!
winner, winner chicken dinner! I bought some square cookie cutters and would love to try them out in that shape. Thinking x-mas eve apps - yum!
Thanks, SLC! Have fun! But actually I just roll these into a log and cut :)
OOPS! A MISSING INGREDIENT. Should read:
4 oz prosciutto small diced – I buy the pre-packaged diced prosciutto
This sounds wonderful - the prosciutto is not listed in the ingredients.
Thanks Bevi. Should say:
4 oz prosciutto small diced – I buy the pre-packaged diced prosciutto
There is NO edit button to correct it.
I have my ingredients - will make these today and bake off on Sunday for a big party! I can't wait!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
OOPS! The email does not have the attach button to browse the photo. What a petty!