These tasty and very flaky, cheesy bites are easy to make and store well. Make them ahead of time and keep them in an airtight container.
1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
2 cups Sharp Cheddar Cheese, shredded
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 egg white
1 tablespoon water
Combine flour, butter, salt and red pepper in medium mixer bowl; beat at medium speed until dough forms (1 to 2 minutes). Add cheese; mix until a ball forms (1 to 2 minutes). Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
Heat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1-1/2-inch cookie cutters or pizza cutter into desired shapes (squares, triangles, circles). Place onto ungreased baking sheets.
Combine poppy seeds and sesame seeds in small bowl. Beat egg white and water together in another small bowl. Brush cut-outs with egg wash; sprinkle with seed mixture.
Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
Makes approx. 60 .
Line baking sheets with kitchen parchment paper to make shortbread easier to remove and clean-up faster.
Shortbread can be topped with a variety of other ingredients such as chili powder, red pepper flakes, fennel seeds, course salt or herbs.
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