Ingredients
2 1/4 c. all-purpose flour
tsp. cayenne pepper
1 c. salted butter
2 c. grated sharp Cheddar cheese
1/2 c. milk
1 tbsp. Worcestershire sauce
Preparation
Step 1To the bowl of a food processor, add flour and cayenne pepper; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.Step 2Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.Step 3Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.Step 4Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.Step 5Heat oven to 350 degrees F. Line two baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.Step 6Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.Step 7Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.
