Bacon And Cheddar Shortbreads With Rosemary Food

BACON AND CHEDDAR SHORTBREADS WITH ROSEMARY

Steps:

• Add the pecans to the bowl of a food processor; process until finely chopped but not pasty.
• Add the bacon, butter, cheddar, flour, rosemary, and cayenne to the nuts and process until the mixture forms a dough.
• Remove the cracker dough from the bowl and divide it in half.
• Roll each half into a log about 3 inches in diameter.
• Wrap in parchment paper and refrigerate for 8 hours.
• Preheat the oven to 350°.
• Working with one log at a time, cut the dough with a sharp knife crosswise into 1/4-inch thick slices and arrange on a parchment-lined baking sheet.
• Bake until pale golden and crisp, 10-13 minutes.
• Cool on the baking sheet for a few minutes and then remove with a spatula to a rack.
• Sprinkle lightly with kosher salt.
• Serve warm or at room temperature.

CHEDDAR SHORTBREAD

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.

SAVORY SHORTBREAD

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.