This is one of my favorite snacks. I usually make these only around the holidays because they are so addictive. The problem is if I make them more often I’d probably gain way too much weight. It was also a tough recipe to share because I like it so much.
But being the good soul that I am here it is ! The recipe is very simple and only has a few ingredients, many of which you may already have on hand. The key here is to use only aged sharp cheddar. I used Tillamook Vintage White, aged 18 months. Let’s bake…
Preheat your oven to 430f.
1 cup all purpose flour
1/8 teaspoon salt (optional)
A pinch of freshly cracked black pepper, or to taste (I use 1 teaspoon)
1/2 teaspoon Cayenne pepper
1 Tablespoon dried chive rings
1 teaspoon dried Rosemary (ground a bit in a dedicated coffee grinder, or finely chopped)
1 Cup grated sharp Cheddar cheese at room temperature
8 tablespoons unsalted sweet cream butter at room temperature
2 foil lined on non stick cookie sheets, ungreased
Combine the flour with all of the dry ingredients and set aside. In a stand mixer cream the butter and cheese until smooth. On low speed slowly add the flour mixture and mix until it forms a dough. Wrap the dough in plastic wrap and refrigerate for one hour. Remove the dough and in batches roll into a ball between your hands, Then on the counter or cutting board roll out into thin roll about 1 inch in diameter. Cut the cookies about 1/4 to 1/2 inch thick and place on the cookie sheet. Bake 8-10 minutes. I usually go for ten minutes because it browns the bottom of the cookies and gives the cheese a nice mellow flavor.
These go really well with a nice glass of Pinot Noir, or any red wine you may prefer. Enjoy !