Cheddar & Prosciutto Shortbread Cookies

1. 1

   ["Heat a pan over medium heat, add the prosciutto and cook until crispy. Drain on paper towels let, cool completely.", "Grate the white cheddar finely, set aside until needed - micro-plane works nicely for this.", "Beat the butter on medium high until it's fluffy.", "Add the cheddar and peppercorn - continue beating until combined the mixture will look lumpy.", "Begin to add the flour on low speed.", "When the mixture has a crumb appearance, stir in the prosciutto with a spatula.

2. 2

   Work the dough, on a lightly floured surface, roll into a squared log.", "For one bite cookies, cut the log into four and shape into 7-inch long smaller logs. Wrap in plastic wrap and chill for 1 hour.", "Preheat the oven to 325u00b0.", "Slice 1/4 inch cookies from a log and place them 1 inch apart on a parchment lined baking sheet.

3. 3

   Bake 20-25 minutes or until the edges just begin to turn golden.", "Let the cookies rest for 5 minutes on the baking sheet before moving them to a rack and let them cool completely. Store these cookies up to a week in an airtight container.", "Note: The dough keeps for two days in the fridge and for a couple months in the freezer (thaw it in the fridge before using)."]

* Per serving · 4 servings · Values may vary.

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