Cheddarshortbreadbites Recipes

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SHORTBREAD COOKIES

Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 20 cookies

Number Of Ingredients 6



Shortbread Cookies image

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  • Drizzle 1/2 of each cookie with just enough chocolate to coat it.

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

ALMOST-FAMOUS CHEDDAR BISCUITS

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 12-14 biscuits

Number Of Ingredients 12



Almost-Famous Cheddar Biscuits image

Steps:

  • Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
  • Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
  • Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
  • Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

Cooking spray
1 3/4 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening, at room temperature
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
3/4 cup whole milk
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley

SCOTTISH SHORTBREAD IV

This is the most basic cookie recipe there is. Real butter and brown sugar give it an irresistible flavor.

Provided by Linda

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Yield 24

Number Of Ingredients 3



Scottish Shortbread IV image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
  • Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.
  • Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 255.8 calories, Carbohydrate 26.9 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 112 mg, Sugar 9 g

2 cups butter
1 cup packed brown sugar
4 ½ cups all-purpose flour

SCOTTISH SHARP-CHEDDAR SHORTBREAD

Provided by Tracey Seaman

Categories     Cookies     Mixer     Cheese     Bake     Freeze/Chill     Cheddar     Shower     Party

Yield Makes about 30 savory cookies

Number Of Ingredients 6



Scottish Sharp-Cheddar Shortbread image

Steps:

  • Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
  • Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
  • On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
  • Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
8 ounces extra-sharp white Cheddar cheese, finely shredded
1 cup unbleached all-purpose flour

MELT - IN - YOUR - MOUTH SHORTBREAD

This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.

Provided by Jennifer Wilton

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 4



Melt - In - Your - Mouth Shortbread image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
  • Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

Nutrition Facts : Calories 111.1 calories, Carbohydrate 9.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 2.5 g

1 cup butter, softened
½ cup confectioners' sugar
¼ cup cornstarch
1 ½ cups all-purpose flour

CHERRY SHORTBREAD BARS

I got this delicious recipe for cherry shortbread bars from my mother-in-law.

Provided by Anya

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h35m

Yield 24

Number Of Ingredients 12



Cherry Shortbread Bars image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with heavy aluminum foil.
  • Mix flour, 1 cup butter, and white sugar together until mixture is crumbly. Press into the bottom of the prepared pan.
  • Bake in the preheated oven for 20 minutes.
  • Blend brown sugar, eggs, salt, baking powder, and vanilla extract together in a bowl. Drain and chop cherries, reserving the liquid. Stir cherries and walnuts into the egg mixture. Place mixture on top of the baked crust.
  • Return to the oven and bake until set, about 25 minutes. Remove from the oven and let cool.
  • Combine powdered sugar and 1 1/2 tablespoons butter with enough cherry liquid to spread easily. Frost cooled bars. Cut into squares after icing has set.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 32.1 g, Cholesterol 37.7 mg, Fat 10.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 127 mg, Sugar 20.9 g

2 ¼ cups all-purpose flour
1 cup butter, softened
½ cup white sugar
1 cup packed brown sugar
2 eggs
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon vanilla extract
5 ounces maraschino cherries
½ cup chopped walnuts
1 ½ cups powdered sugar
1 ½ tablespoons butter, softened

CHEDDAR SHORTBREAD BITES (CRACKERS)

From Land-o-Lakes: "These flaky, cheesy bites are easy to make and store well." These are our favorite. The possibilities are endless: sesame seed topped, more heat (spices), no salt, garlic-flavored, etc. NOTE: Chill time of 2 hours+ has not been added to preparation nor bake time.

Provided by Srb719

Categories     Lunch/Snacks

Time 24m

Yield 60 appetizers, 6 serving(s)

Number Of Ingredients 9



Cheddar Shortbread Bites (Crackers) image

Steps:

  • Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms.
  • Add cheese; mix until a ball forms.
  • Shape dough into circle; wrap in plastic wrap.
  • Refrigerate 2 hours or overnight.
  • Heat oven to 350.
  • Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.).
  • Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes.
  • Place onto ungreased baking sheets.
  • If toppings wanted:.
  • Beat one egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
  • Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
  • Variations: Shortbread bites can be topped with variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.

1 cup flour
1/2 cup land-o-lakes butter, softened
1/2 teaspoon salt
1 dash ground red pepper (cayenne)
2 cups land-o-lakes sharp cheddar cheese, shredded (1 8-ounce package)
1 egg white (optional)
1 tablespoon water (optional)
2 tablespoons poppy seeds (optional)
2 tablespoons sesame seeds (optional)

CHEDDAR SHORTBREAD BITES

A recipe I foun in my Land O Lakes Cookbook. These flaky, cheesy bites are easy to make and store well.

Provided by diner524

Categories     Cheese

Time 32m

Yield 60 shortbread bites, 6 serving(s)

Number Of Ingredients 9



Cheddar Shortbread Bites image

Steps:

  • Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese; mix until a ball forms. Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
  • Heat oven to 350°F Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.
  • Beat egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
  • Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
  • Recipe Tip
  • Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.

1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
1 dash ground red pepper (cayenne)
2 cups sharp cheddar cheese, shredded
1 egg white
1 tablespoon water
2 tablespoons poppy seeds
2 tablespoons sesame seeds

CHEDDAR SHORTBREAD

This savory shortbread is nice served along side a cheese and fruit platter for something different. I double the recipe. These go fast. Amount depends on what size you cut the cookies.

Provided by MARIA MAC

Categories     Dessert

Time 30m

Yield 6-10 serving(s)

Number Of Ingredients 5



Cheddar Shortbread image

Steps:

  • Combine butter, mustard, and pepper in food processor, and whirl to combine. Add cheese and whirl again to mix.
  • Add flour and pulse just until blended.
  • Roll dough out on a lightly floured surface, to 1/4 inch thickness. Cut with desired small cookie cutter and transfer to cookie sheet.
  • Bake at 350 degrees F. for about 20 minutes, until lightly browned on the bottom.

3/4 cup butter, softened
1/4 teaspoon dry mustard
1/2 teaspoon fresh ground pepper
1 1/2 cups sharp cheddar cheese, grated
1 1/4 cups flour

SHORTBREAD

This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.

Provided by Norita Solt

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 6

Number Of Ingredients 4



Shortbread image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
  • Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
  • Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
  • Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 31.3 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 2.5 mg, Sugar 8.4 g

¼ cup white sugar
½ cup unsalted butter
1 cup all-purpose flour
⅓ cup white rice flour

BACON CHEDDAR BITES

Make and share this Bacon Cheddar Bites recipe from Food.com.

Provided by Pamela

Categories     Lunch/Snacks

Time 25m

Yield 20 slices

Number Of Ingredients 9



Bacon Cheddar Bites image

Steps:

  • Slice french bread into 1 inch slices.
  • Combine remaining ingredients and mix well.
  • Spread 1-2 Tablespoons of topping onto each slice of bread.
  • Lay slices on a cookie sheet and bake at 400 degrees for 5-10 minutes or until topping is bubbling and starting to brown.
  • OR TO MAKE AHEAD: flash freeze bread on a cookie sheet before baking; transfer to large freezer bag and label; bake from frozen on a cookie sheet for 10-15 minutes as above.

6 slices bacon, fried crisp and chopped
1 small onion, finely chopped
1/2 cup slivered almonds, toasted if desired
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 1/2 cups grated cheddar cheese
1 pinch salt
1 pinch pepper
1 loaf French bread

SAVORY SHORTBREAD

For an extra indulgent hors d'oeuvre, top this cheddar cheese shortbread with smoked salmon and caviar, and serve with glasses of champagne.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 12 dozen

Number Of Ingredients 6



Savory Shortbread image

Steps:

  • Add flour and cayenne pepper to the bowl of a food processor; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
  • Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
  • Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
  • Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
  • Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
  • Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
  • Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.

2 1/4 cups all-purpose flour
1/8 teaspoon cayenne pepper
1 cup (2 sticks) salted butter, chilled and cut into small pieces
2 cups grated sharp cheddar cheese
1/2 cup milk
1 tablespoon Worcestershire sauce

ELFIN SHORTBREAD BITES

Make and share this Elfin Shortbread Bites recipe from Food.com.

Provided by Michele7

Categories     Dessert

Time 37m

Yield 160 tiny cookies

Number Of Ingredients 4



Elfin Shortbread Bites image

Steps:

  • In a medium mixing bowl stir together flour and sugar.
  • Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.
  • Stir in sprinkles.
  • For Christmas you might want to use 1 T green sprinkles and 1 T red sprinkles.
  • Form mixture into a ball and knead until smooth.
  • Roll or pat dough on an ungreased cookie sheet into an 8x5 inch rectangle.
  • Cut into 1/2 inch squares.
  • Separate the squares on the cookie sheet.
  • Bake in a 325F oven for 12 minutes or until the bottoms just start to brown.
  • Transfer to a wire racks covered with wax paper to cool.
  • Store in a tightly covered container at room temperature for up to three days or in the freezer for up to 3 months.

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup butter
2 tablespoons colored sprinkles

CHEDDAR SHORTBREAD ROUNDS

This rich, spicy shortbread is a delicious addition to a platter of homemade crackers.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 6



Cheddar Shortbread Rounds image

Steps:

  • Combine flour, salt, and spices in a food processor. Add butter and process until mixture resembles coarse meal.
  • Add cheese and process until dough starts to hold together. Turn out onto a lightly floured surface. Divide in half, and roll into logs about 1 1/2 inches in diameter. Wrap in plastic, and chill until firm, at least 1 hour.
  • Heat oven to 350 degrees. Cut dough into 1/4 inch-thick slices and place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes, until slightly browned. Let cool completely on cookie sheets; remove. Store in an airtight container.

2 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 pound (2 sticks) unsalted butter, cut into small pieces
1 cup freshly grated sharp cheddar

CHEDDAR BITES

The big aged-cheddar flavor of these little crackers stands up to bourbon cocktails.

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 6



Cheddar Bites image

Steps:

  • Preheat oven to 325 degrees. Pulse butter, cheddar, flour, salt, and cayenne pepper in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined.
  • Divide dough into 4 pieces; shape into rectangles. Wrap each in plastic. Refrigerate until firm, about 30 minutes.
  • Working in batches, roll out each rectangle on a lightly floured surface to a 1/4 inch thickness. Transfer dough to a parchment-lined baking sheet, and cut into 1-inch squares. Separate squares, leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes. Bake until pale golden, 15 to 17 minutes.

1 stick unsalted butter (room temperature)
2 cups grated aged cheddar
1 1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons heavy cream

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