Savory Cheddar Chorizo Shortbread

Savoury Chorizo, Cheddar Shortbread (adapted from a grocery store cheese pamphlet, long ago lost!)
Makes about 72 cookies

Tonight, we’ve been invited to our good friends Gordon and Angela’s in Oakville so I thought I would make something as a hostess gift. Here are the very tasty little morsels!

Savory Chorizo Cheddar Shortbread

• 8 oz    Old Cheddar Cheese, grated
• 1/2 tsp    Cayenne Pepper
• 1/2 tsp    Smoked Paprika
• 1/2 tsp    Salt
• 2 1/2 cups    Flour
• 8 oz    Unsalted Butter, room temperature
• 1/2 cup    Finely Chopped Smoked Chorizo Sausage (optional)

1. Sift together paprika, cayenne, salt and flour; set aside.  Using cookie paddles of an electric mixer, cream together cheese, and butter until well blended.
2. Gradually add dry ingredients: if dough becomes too thick, use a wooden spoon to stir.  Add choizo.  Divide dough in half and shape into logs approximately 1 ½ inches in diameter and 9 inches long.  Wrap well in plastic, and chill for at least 1 hour or freeze for about 30 minutes.
3. Preheat oven to 350°F. Line several baking sheets with parchment paper.  Using a knife (sharp) cut logs into ¼ inch slices and place slices on baking sheet.
4. Bake just until slightly colored, about 15-20 minutes.  Remove from baking sheets, and cool on wire racks.  Store in air tight container.

Prep time:  35 minutes per batch
Total time:  1hr 15minutes