Heritage Cheddar-Thyme Shortbread

INGREDIENTS

1 cup butter, at room temperature, soft but not oily

1/2 cup packed brown sugar

1/2 tsp fine sea salt

1/4 tsp black pepper

1 tsp dried thyme or 1 Tbsp. fresh thyme leaves, stems discarded

Pinch nutmeg

1 free-range egg

1 cup grated Heritage Cheddar

2 cups unbleached all-purpose flour

1 jar of crabapple, apple, hot pepper, grape jelly or fig jam

INSTRUCTIONS

1.     In the bowl of a stand mixer or in a large bowl, with an electric beater and the whisk attachment, whisk together on medium speed: butter, brown sugar, salt, pepper, thyme, and nutmeg until creamed and well combined. Scrape down sides of bowl as needed.

2.     Add grated Heritage Cheddar and flour and continue to blend on low until the ingredients come together into a rough ball.

3.     Tumble onto lightly floured work surface and shape dough into a flattened ball. Wrap in plastic wrap or wax paper and pop into the fridge to chill for about 30 minutes.

4.     Preheat oven to 350F.

5.     Line cookie sheets with parchment paper; set aside.

6.     Roll dough out onto the lightly floured work surface – about 1/4 -inch thick – and cut out cookies. Use a round cutter, an overturned glass, or fancy cookie cutter shape. Cookies should be about 2-inches wide or so.

7.     Transfer cookies to prepared baking sheet, about 2-inches apart.

8.     Using fingertip, make a depression in the center of each and add about 1/4 teaspoon of jelly into the little dent.

9.     Gather up the cut-out dough scraps and re-roll and repeat, but keep in mind, with every re-rolling, more flour gets incorporated and the resulting cookies will be a bit dryer and tougher. Another way to avoid wasting this precious stuff, is to simply gather it all up, press into one large, rustic round about ¼-inch thick, dock with a fork, score with a knife, and bake whole.

10.  Bake for between 10 – 15 minutes, or until shortbread is lightly golden. Allow to cool on the cookie sheets for about 10 minutes, then transfer to cooking racks. Allow to cool completely; the jelly is very hot, and the cookies will be crumbly when warm.

Variations: Switch this recipe up by adding 1 tablespoon of toasted sesame seeds; 1 teaspoon of crushed chili flakes; or 1/2 teaspoon of smoke paprika.