Cheesy Habanero Shortbread
Ingredients
2 cups
flour
1 tsp.
kosher salt
¼ tsp.
Kowalski's Chipotle Chile Powder
⅛ tsp.
baking powder
14 tbsp.
Kowalski's Unsalted Butter, cold, in ¼" dice
5 oz.
finely shredded Deer Creek's The Rattlesnake Tequila Habanero Cheddar (from the Specialty Cheese Department)
5-6 tbsp. (approx.)
ice water
1
egg, beaten
1 tbsp.
milk
- freshly ground Kowalski's Sea Salt, to taste
Directions
- Using a food processor, process flour, salt, chili powder and baking powder.
- Add butter; pulse just until fine crumbs form a dough that can almost be pressed together between your fingers.
- Pour dough into a mixing bowl; stir in cheese.
- Add ice water a few tablespoons at a time, stirring until dough clings together when squeezed.
- Using lightly floured hands on a lightly floured work surface, squeeze together and shape dough into a log about 12" long. Wrap tightly in plastic wrap; chill in refrigerator until very cold (2 hrs. up to 5 days).
- Preheat oven to 400°.
- Slice cold log into 24 evenly thick cookies; place 1 ½" apart on 2 parchment-lined baking sheets.
- In a small dish, whisk egg with milk. Lightly brush the top of each cookie with egg mixture; sprinkle with salt.
- Bake cookies in preheated oven until golden (about 15 min.).
- Remove from oven; let rest on sheet pan for 5 min.
- Transfer cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 weeks.
