Cheddar & Prosciutto Shortbread Cookies Recipe on Food52 (2024)

Cheddar

by: lapadia

December8,2011

0 Ratings

Cheddar & Prosciutto Shortbread Cookies Recipe on Food52 (1)

Makes about 20, ¼-inch cookies from each dough log

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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

What You'll Need

Ingredients

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

Directions

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).

Tags:

Cookie
Cheddar
Prosciutto
Appetizer
Hors D'Oeuvre

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28 Reviews

fhp June 16, 2013

Hello. Wonderful goodies. I made them exactly as you explained and they were delicious. Knowing that there were going to be vegetarians in the crowd I made s batch with pine nuts and they were also very good. Thank You.

lapadia June 17, 2013

Hi fhp! I'm thrilled you tried and liked this recipe; impressed with your pine nut idea!

Kukla June 16, 2013

I still love your Shortbreads Linda, and make them time to time in many different variations!!!

lapadia June 17, 2013

Sounds great, Kukla! I still have your photo of these on my website :)

Kukla December 10, 2011

OOPS! The email does not have the attach button to browse the photo. What a petty!

lapadia December 10, 2011

I'll message you my email and you can send it that way.

Kukla December 10, 2011

Dear lapadia! I baked today your shortbread cookies and they are all that you promise in the notes. I went yesterday to Trader Joe’s and bought a delicious Dubliner from Ireland 2-yers egged cheddar-stile cheese but unfortunately they didn’t have the chopped Prosciutto (being lazy to chop), so I got 4 oz chopped Pancetta. I also couldn’t find the Rainbow peppercorns and added a pinch of cayenne pepper and 1 teaspoon of dried dill. While I was shopping my butter softened and I made the dough in the evening, chilled it overnight and baked them in the morning. I even took a photo for you to see. Thanks’ again and Happy Holidays!

lapadia December 10, 2011

Oh, I am so happy you tried these, Kukla, it makes my day even brighter! Fabulous substitutions, too, I thought about pancetta myself, will try next time :) Happy Holidays to you and yours!

EmilyC December 9, 2011

I've been wanting to make savory shortbread for a long time -- and your version looks and sounds wonderful! I'd kill for an entire day to spend in the kitchen making these and other holiday treats! : )

lapadia December 9, 2011

Thanks, EmilyC! I hope you get to find time to "play" in the kitchen, soon :) One good thing about shortbread is that you can make way ahead, form the logs and they can be placed in the freezer until needed...let thaw in the fridg, of course :) PS - I can't see everything I just wrote because it is running behind the musical, commercial ad to the right of this page! Yikes...

drbabs December 9, 2011

bacon and cheddar...yum!