Happy, Happy, Joy, Joy!!!

THE BISCUIT IS BACK!!! GLORY! GLORY! GLORY! Now, we’ll get the lowdown on the painting, the college intrigue, partying, the garden, mowing, and the gardener/carpenter/roofer/general handyman…..hummm? Oh, yeah, I’ve been involved in that IRS thingy……
Missed you, my dear.
And I have a wheat thing to post ….

SPICY CHEESE SHORTBREAD

I have developed this recipe over a few years. You can make it hotter or not as you will….:-) Make them small or medium size, I would not make them very large. Cook them slow (325) or a little faster (350) – the thing is to watch them as they are baking. I cooked them on a top end cookie sheet on parchment and they really came out wonderful. I think the parchment is the key. (And only $5 for a roll at Cost Plus) You can use one piece for all the baking at one time.

SPICY CHEESE SHORTBREAD

1/4 lb. butter, room temp
1/4 lb. shredded white cheddar cheese (you can use white, yellow cheddar, jack, jalapeno jack, or whatever combination you want)
1 C unbleached white whole wheat flour (I used King Arthur)
1/4 tsp dried oregano (homegrown)
1/4 tsp Worcestershire sauce
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp garlic powder
1/8 tsp cayenne (it was really hot!)
1/4 C toasted chopped pecans (if you like a different nut, use that-or no nuts at all)

Have everything at room temperature and mix, first with a spoon and then with your very clean hands. Squish everything until it is mixed really well. Cover with cling wrap or place in a sealed container and refrigerate for at least 2 hours.
Preheat oven to 325 to 350 depending on how thick you are making the shortbread.
Either roll out the dough and cut with a small biscuit cutter (makes thinner cookies) or roll into small balls and flatten with a smooth bottom glass (makes thicker cookies) and place on the cookie sheet. Thinner at 350 and thicker at 325.
Cook until golden brown and crisp-about 15-25 minutes. Watch it!
Place on cookie rack until cool.