Cheddar Shortbread bites

Shortbread
1 cup all-purpose flour
1/2 teaspoon salt
Dash ground red pepper (cayenne)
1/2 cup cold Butter
8 ounces (2 cups) Sharp Cheddar Cheese, shredded

Topping
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 egg white
1 tablespoon water

Combine flour, salt and red pepper in medium bowl; cut in butter until crumbly. Add cheese; mix well. Shape dough into circle; wrap in plastic food wrap. Chill 2 hours or overnight.

Heat oven to 350°. Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes (triangles, squares, circles). Place on ungreased baking sheets.

Combine poppy seeds and sesame seeds in small bowl. Beat egg white and water together in another small bowl. Brush cut-outs with egg wash; sprinkle with seed mixture.

Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.

60 appetizers

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