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–+ servings
stack of cheese shortbread crackers

Cheddar Cheese Shortbread

These homemade cheese shortbreads are a great addition to your holiday snacks and appetizers. They are so addictive you'll want to make a double batch. 
5 from 2 votes
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Course: Appetizer
Cuisine: American
Keyword: cheddar cheese crackers, holiday appetizer, make ahead recipe, party appetizer, shortbread crackers
Prep Time: 10 minutes
Cook Time: 19 minutes
Chilling time: 1 hour 30 minutes
Total Time: 1 hour 59 minutes
Servings: 40 shortbreads
Author: Laura Franco

Ingredients 

  • 8 oz. shredded cheddar cheese - room temperature
  • 2 sticks butter - room temperature
  • 2 cups flour
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper (if you like spicy, add 1 full teaspoon)
  • 1/2 teaspoon salt

Instructions

  • In a bowl, whisk together salt, dry mustard, and cayenne pepper and set aside.
  • Mix cheese and butter with a stand or hand mixture until smooth.
  • Whisk the spice mix into the flour.
  • Add flour/spice mixture 1/2 cup at a time.
  • Knead the dough for a few minutes until all the little pieces that were at the bottom of the mixing bowl come together.
  • Roll dough into small balls, place them on a baking sheet covered with parchment or a non-stick baking pad.
  • Press each small ball with a small glass or a shot glass to flatten and make a consistent size.
  • Chill to dough balls for 1-2 hours.
  • Preheat oven to 350°.
  • Bake for 16-19 minutes until they are golden brown.
  • Cool for 10 minutes before serving.

Notes

  1. It's important to refrigerate this dough for 1-2 hours before you bake them. That gives the butter time to cool which will give your shortbreads a flakier texture.
  2. You can also freeze this dough for up to three months. You can make the actual little crackers and freeze them on a cookie sheet. Once they are frozen, transfer them to a zip-top bag and they are ready to go when you want to bake them. Bake them right from the freezer and increase the cooking time by 3-4 minutes.
  3. The other way to freeze them is to roll the dough into a long log. Wrap the log in plastic wrap and freeze for up to three months. Thaw in the refrigerator for 24 hours. Slice little crackers-size pieces and bake.
  4. The first time you make these I recommend following the recipe exactly and only add the 1/2 teaspoon cayenne pepper. We like these a bit more spicy and use one full teaspoon.
  5. And don't worry if you see little specks of cheese in your shortbread, they are supposed to be that way.
  6. **NOTE** you will get anywhere from 25-40 shortbreads with this recipe depending upon the size of the balls you make.