This maple cheddar shortbread is a cinch to make. I used gluten-free flour, but feel free to use regular flour as well. This is a winner for anyone who loves a salty-sweet treat.
Have you ever gone through a period in your life where you felt like nothing was in your control? You were robotically moving from one point to the next, trying not to crash, grinning and bearing like crazy?
That’s been this semester for me. I even got in trouble for not grinning enough. I want to launch into a this-wouldn’t-be-an-issue-if-I-were-a-dude diatribe, but I’m too tired. Ladies, you get me.
When life gets like this, I find it useful to focus on routine matters. There’s peace in the familiar, in the tried and true. A running routine, a morning tea routine…..a cheddar routine?
It’s not a crazy notion, really. Think of all the comfort foods that include cheese.
I love these cookies for their amazing cheddar-packed flavor and for their simplicity. The dough comes together quickly in your food processor or blender or Bullet or whatever. If you are a traditional kind of human, you can even use a pastry blender.
Chill the dough and roll it up a pecan maple mix, and chill again. Then cut it up into 1/4 inch slices and bake. The pecan coating with caramelize in the oven, which is a happy compliment to the sharpness of the smoked cheddar.
Raise your hand if you need a little bit of sweet to compliment the sharper notes in your life. (that’s everybody, right?) prep time: 15 min/
chill time: 35-45 min/
bake time: 15-18 min Ingredients Instructions
prep time: 15 min/ chill time: 35-45 min/ bake time: 15-18 min
adapted very slightly from here