Spicy White Cheddar Shortbread Crackers

Shortbread is a treat anytime of year, but it has long been a tradition to serve this delicacy at Christmas, usually as a treat sweetened with jam. This year, my taste for savory and spicy drew me immediately to these chipotle and white Cheddar shortbread crackers. Light and buttery with a wonderful cheese flavor and a perfect piquancy from habanero powder — I didn't have chipotle on hand — my husband and I couldn't stop eating them as soon as they had cooled down! Very highly recommended for entertaining at this time of year, or for a snack if you're not so inclined to share! Although the recipe makes about 30 crackers, they're so light that they'll disappear much faster than you would expect — do double or triple the recipe if there's going to be more than a handful of people, and if there are any left by any chance they will keep in a tightly sealed container for up to a week.

Spicy White Cheddar Shortbread Crackers

Recipe by Lisa Turner Published on December 12, 2010 Simple, delicate and buttery shortbread crackers baked with sharp white Cheddar and a few pinches of dried hot pepper for a terrific addition to entertaining platters Preparation: 20 minutes Cooking time: 10 to 12 minutes Print this recipe Ingredients: 2 3/4 cups unbleached white flour 1/4 cup cornstarch 2 tablespoons sugar 1 teaspoon chipotle, cayenne or habanero powder 1 teaspoon sea salt 1 1/4 cup cold unsalted butter 1 cup grated extra-old white Cheddar cheese Instructions: In a food processor, pulse the flour, cornstarch, sugar, spice and salt. Add the butter, cheese and a few tablespoons of water, and pulse until a soft dough forms. Divide the dough into two equal portions. Shape into logs about 1-inch thick. Wrap in plastic wrap and chill for at least 1 hour. Preheat an oven to 350°F and line a baking sheet with parchment paper. Slice each log into rounds about 1/4-inch thick and transfer to the prepared baking sheet. Bake for 10 to 12 minutes or until the crackers begin to brown on the edges. Rotate the baking sheet part way through the baking time. Repeat with the remaining dough. Cool the crackers on a wire rack before serving. Store in a tightly sealed container for up to a week. Makes about 30 crackers

More shortbread recipes you might wish to try:
Rosemary Parmesan Shortbread
Jalapeno Cheddar Shortbread
Peanut Butter and Blueberry Shortbread Bars