If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Buttery and rich, melt in your mouth, one-bite savory shortbread cookies that make the best snacking anyplace, anytime!
I always intended to make savory shortbread and finally a Food52 contest inspired me; this is a basic shortbread recipe with two favorite ingredients of mine, sharp cheddar and prosciutto. Highly addicting, bet you can’t eat just one! —lapadia
Makes about 20, ¼-inch cookies from each dough log
- 8 oz (2 sticks) unsalted butter – room temperature
- 5 oz sharp white cheddar cheese, shredded finely (KerryGold Vintage, Irish cheddar aged 2 years preferred)
- 15-20 grinds fresh rainbow peppercorn (or whatever you have on hand) – to your taste
- 4 oz prosciutto small diced – I buy the pre-packaged diced prosciutto = Abraham Diced Prosciutto
- 1-1/4 cup all purpose flour
- Heat a pan over medium heat, add the prosciutto and cook until crispy. Drain on paper towels let, cool completely.
- Grate the white cheddar finely, set aside until needed - micro-plane works nicely for this.
- Beat the butter on medium high until it's fluffy.
- Add the cheddar and peppercorn - continue beating until combined the mixture will look lumpy.
- Begin to add the flour on low speed.
- 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.
- 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.
- Preheat the oven to 325°.
- 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.
- 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.
- 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).
- This recipe was entered in the contest for Your Best Holiday Cookie from Anywhere in the World
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
- This recipe was entered in the contest for Your Best Road Trip Snack
- This recipe was entered in the contest for Your Best Pub Food
- This recipe was entered in the contest for Your Best One-Bite Party Snack