Apple-Cheddar Shortbread Cookies
- 1 small apple*, cored, very thinly sliced
- 1 1/4 cups flour
- 2 tablespoons rice flour
- 1/4 teaspoon salt
- 1/2 cup (4 ounces) plus 2 tablespoons butter, softened
- 2 tablespoons sugar
- 1/2 cup plus 2 tablespoons Wisconsin cheddar cheese, shredded, divided
* Purchased dried apples may be substituted.
- Heat oven to 300 degrees F.
- Place apple slices on cookie sheet; bake 20- 25 minutes, stirring 3-4 times during
baking. Slices should be dry. Cool slightly; finely chop, yielding about 1/2 cup.
- Increase oven temperature to 325 degrees F.
- Sift flours and salt. In large bowl of stand mixer, using paddle attachment,
cream butter and sugar 5 minutes.
- Add flour mixture. Mix until almost incorporated.
- Stir in apple and 2 tablespoons cheddar.
- Form dough into a ball. Roll into circle, about 1/4 inch thick. Cut into 2 1/2
to 3-inch cookies, rerolling dough until all is used.
- Bake cookies on parchment-lined cookie sheets for 10 minutes.
- Let sit for 10 minutes and then carefully remove to rack.
Sprinkle with remaining cheddar while still warm.
Servings: 12-14 cookies
By Chef Elissa Narow
Reprinted with permission from the Wisconsin Milk Marketing Board.