Ingredients 1/2 cup (1 stick) unsalted butter, room temperature 1/2 pound sharp cheddar cheese, shredded (3 cups) 1 large egg 1 teaspoon Dijon mustard 1 teaspoon of fine salt 3/4 teaspoon ground chili 1 1/4 cups all-purpose flour (tablespooned and leveled)
Preparation Step 1 In a food processor, blend the butter, cheese, egg, mustard, salt, and chili powder until smooth. Add the flour and process until combined. Transfer the dough to a work surface and shape into a 2-inch-wide log. Wrap in plastic wrap and refrigerate until firm, 4 hours (or up to 1 day). Step 2 Preheat oven to 350 degrees, with racks in the upper and lower thirds. Cut the dough into 1/4-inch rounds and place them, 1 inch apart, on two parchment-lined baking sheets. Bake until the edges are golden brown, 15 to 20 minutes, rotating the sheets halfway through. Cool completely on wire racks before serving.
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