Cheddar Cheese Cookies Recipes

Steps:

• Beat the butter with an electric whisk until it turns pale. Add the beaten egg and egg yolks, one spoonful at a time, and continue mixing until pale and fluffy. Add the rum and beat together once more.
• Add the remaining ingredients and mix together by hand very gently to pull it into a dough, but be careful not to overwork the mixture or it will become greasy. At this stage the dough should feel quite sticky.
• Dust the work surface and lightly coat your hands with flour. Divide the dough into four equal pieces and roll each into a 2cm wide log. Cut each log on the diagonal into slices approximately 3cm thick. Continue to flour your hands and work surface as you shape each log. Place the biscuits on baking trays lined with baking parchment and chill in the fridge for at least 30 minutes before baking. Preheat the oven to 200°C/180°C fan/gas 6.
• Once chilled, glaze the top of each biscuit with the egg yolk and sprinkle a little extra grated cheese on top. Bake on the middle shelf of the oven for 15-20 minutes or until golden. Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
• Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
• Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
• Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
• Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.

Steps:

• Mix all ingredients together with your hand.
• Make teaspoon size balls.
• Place 2 inches apart on ungreased cookies sheet.
• Refrigerate 1 hour.
• Bake at 400°F 15-20 minutes until set.

Steps:

• Preheat oven to 350°F.
• Combine Flour and butter in a large bowl using a pastry cutter or 2 knives or your fingers until mixture resembles coarse crumbs.
• Add the rest of the ingredients and mix until blended.
• Shape dough into 3/4 inch or 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
• Flatten slightly with a fork.
• Bake for 15 to 17 minutes or until golden brown.
• Transfer to wire racks to cool immediately.
• Makes 48 small ro 30 large cookies.