Cheddar & Prosciutto Shortbread Cookies

Directions

1. Heat a pan over medium heat, add the prosciutto and cook until crispy. Drain on paper towels let, cool completely.
2. Grate the white cheddar finely, set aside until needed - micro-plane works nicely for this.
3. Beat the butter on medium high until it's fluffy.
4. Add the cheddar and peppercorn - continue beating until combined the mixture will look lumpy.
5. Begin to add the flour on low speed.
6. When the mixture has a crumb appearance, stir in the prosciutto with a spatula. Work the dough, on a lightly floured surface, roll into a squared log.
7. For one bite cookies, cut the log into four and shape into 7-inch long smaller logs. Wrap in plastic wrap and chill for 1 hour.
8. Preheat the oven to 325°.
9. Slice 1/4 inch cookies from a log and place them 1 inch apart on a parchment lined baking sheet. Bake 20-25 minutes or until the edges just begin to turn golden.
10. Let the cookies rest for 5 minutes on the baking sheet before moving them to a rack and let them cool completely. Store these cookies up to a week in an airtight container.
11. Note: The dough keeps for two days in the fridge and for a couple months in the freezer (thaw it in the fridge before using).