Mark Bittman's Spicy Cheddar Shortbread

June 27, 2013

This week, Mark Bittman is serving as a Guest Editor at Food52. He chose a Wildcard winner, answered our questions, and has been sharing recipes from his new Cooking Basics app.

No junk food snack comes close to these easy savory cookies, which make the perfect finger food. “Short" -- when it comes to baking -- means pastry with a high percentage of fat, which is exactly what makes these shortbread cookies silky, crumbly and delicious. They are so easy to make, the kids can do it. Refrigerating makes the dough easier to handle and shape, but if you’re in a real hurry, stick it in the freezer for 10 minutes or so.

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Spicy Cheddar Shortbread

Makes 30 to 40 cookies

8 tablespoons (1 stick) cold butter, plus more for greasing the pan
2 cups grated cheddar cheese
1 1/2 cups all-purpose flour
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon cayenne

See the full recipe (and save and print it) here.

Photo by Romulo Yanes

Want more of Mark's recipes? Enter to win a copy of his new Cooking Basics app


amysarah June 30, 2013
These look fantastic. A few olives and cheese-y savory shortbread are my favorite things to serve with drinks - convenient too, as a log of the dough freezes well. One suggestion: cheddar shortbread goes really well with a dollop of chutney (a handy jar of Major Grey's in the pantry.)
missadventurenaut July 3, 2013
I love the thought of this with chutney!