Spicy Cheddar Shortbread



  1. Heat the oven to 400 F.
  2. Cut the stick of butter into chunks.
  3. Grease a baking sheet with more butter.
  4. Put all the ingredients in a food processor and pulse several times; as soon as the mixture resembles coarse meal, stop.
  5. Turn the dough onto a sheet of plastic, wrap it, and press it into a ball.
  6. Refrigerate the dough for at least 20 minutes or up to several hours.
  7. Pinch off heaping tablespoon-sized pieces of the dough and roll them into 1-inch balls.
  8. Put the balls on the prepared pan, leaving 2 inches between them.
  9. Press down on each ball to flatten it to 3/4 inch thick.
  10. If there is dough left over when the sheet is filled, wait and cook a second batch.
  11. Bake for 10 to 12 minutes, until the shortbreads are puffed and golden brown.
  12. When they are cool enough to handle, transfer them to a wire rack and bake the remaining dough.
  13. Serve right away or store covered at room temperature for up to 1 day.