Cheesy isn’t usually a compliment, but when it comes to these divinely spicy little cookies it most certainly is. The Chive Cayenne Shortbread Cookies are great with soups. The capsaicin in the cayenne that gives these cookies a kick has strong anti-inflammatory properties, a good thing. Try them!
- In the bowl of a food processor, add flour and cayenne pepper; pulse to combine. Add butter and pulse until it resembles a coarse meal. Add 1 ¾ cups cheese, chives and salt. Pulse until combined.
- Transfer to a mixing bowl. Add milk and Worcestershire sauce and combine using a fork.
- Form mixture into two 1-inch diameter logs and wrap in parchment paper. Put in refrigerator and chill for at least one hour.
- Preheat oven with 350 degrees. Line two baking sheets with parchment paper.
- Cut cookies into 1/2 inch rounds and place on sheet, spaced 1-inch apart. Cook until golden brown, about 10 minutes, rotating halfway through baking. About 2 minutes prior to taking them out of the oven, add a little of the reserved cheese to the top of every cookie.
- 2 ¼ cups all -purpose flour
- 1½ teaspoons cayenne pepper (or to taste)
- 1 cup unsalted butter
- 2 cups grated sharp cheddar cheese, divided
- ½ cup chopped chives
- 1 teaspoon salt
- ½ cup milk
- 1 tablespoon Worcestershire sauce
Ann's Tips and Tricks
Use whole wheat pastry flour if you want a higher fiber content. It substitutes well for all purpose flour.