The past two years, my husband and I have gone to Toronto for Labor Day. If you haven’t been, I definitely recommend going. It’s a clean, beautiful city on the water with tons of stuff to do and everyone is really friendly. There is this an outdoor market in Toronto (maybe only on Labor Day weekend – I have no idea) in the Distillery District with some really great products. One of the vendors there sells shortbread cookies in a variety of flavors. He lets you sample them all, and I am a true sucker for samples. It takes everything I have to not try one of everything.
My favorite one (that I’ve purchased the last two years) is the Thai Cheddar variety he makes. They are cheesy (the first and most obvious selling point for me) and just a tiny bit spicy. It’s not spicy in the way that salsa is spicy. It’s spicy in the way Thai food is. There is just a slight heat to the cookies that make them SO good.
This year, I decided I needed to make them for myself. Luckily, they were super easy. I found this great recipe for Cheddar Shortbread and upped the cayenne. They turned out perfectly. If you like just a little bit of spice, you will love these.
Thai Cheddar Shortbread
- 3/4 tsp cayenne
- 1/2 c butter, at room temperature
- 1/2 tsp salt
- 8 oz extra sharp cheddar cheese, grated
- 1 c flour
- Whisk together the butter, cayenne and salt until just combined.
- Add the flour and cheddar cheese and mix until smooth.
- Shape the dough in to a round ball and cover with plastic wrap.
- Refrigerate for at least 30 minutes.
- Preheat oven to 350 degrees.
- Roll out chilled dough to a 1/2" thickness on a lightly floured surface.
- Using a round cookie cutter (I used one 1 1/2" in diameter), cut out rounds and place on a parchment paper or silicone mat lined baking sheet at least 1 inch apart.
- Bake 15 - 20 minutes until edges begin to lightly golden.