Shortbread, shortnin’ bread, sho’ bread—these terms may vary in spelling and pronunciation across different regions, and the cooking techniques employed may differ as well. Moreover, the taste can range from savory to sweet. However, regardless of its variations, Southern shortbread, typically made with butter or lard, stands as a fascinating descendant of the original Scottish bread introduced by the first colonists. I had the pleasure of enjoying this particular version at an extravagant cocktail reception in Louisville, Kentucky. Although it was savory on this occasion, I wouldn’t have been surprised if it had been sweet. These small shortbreads also pair remarkably well with fresh fruit or ice cream. Additionally, they serve as delightful snacks or a convenient option for impromptu visits
Makes about 42 shortbreads
INGREDIENTS:
- 11⁄4 cups all-purpose flour
- 1⁄2 teaspoon paprika to taste
- 1⁄4 teaspoon ground nutmeg
- 8 tablespoons (1 stick) butter, softened
- 2 cups grated sharp cheddar cheese, at room temperature
- 1⁄2 cup finely chopped walnuts
INSTRUCTIONS:
- Preheat the oven to 400°F. Grease a large baking sheet with butter and set it aside.
- In a small bowl, combine the flour, paprika, and nutmeg, blending them well. In a large mixing bowl, cream the butter using an electric mixer. Gradually add the cheese and continue beating until well blended. Gradually add the dry ingredients to the mixture, beating steadily.
- Transfer the dough to the prepared baking sheet. Roll it into a rectangle measuring 12 by 7 inches. Cut the dough into pieces measuring 1 by 2 inches, and sprinkle walnuts over the tops. Bake the shortbread until it turns golden, typically for 12 to 15 minutes. Carefully separate the pieces and allow them to cool on racks.
