1 cup white whole wheat flour
½ cup all-purpose flour
1/8 teaspoon cayenne red pepper
1 tablespoon finely minced fresh oregano
¼ teaspoon salt
2 cups finely shredded smoked Gouda
¼ cup (one-half stick) unsalted butter
1 cup finely chopped and toasted pecans
2 egg yolks, slightly beaten
Apple and/or pear slices, kiwi slices, favorite jam or preserves*
In a large bowl, whisk flours and spices together. With a pastry blender, cut in cheese and butter until mixture resembles coarse crumbs. Add pecans and egg yolks. Stir until combined. Form mixture into a ball, picking up loose pieces and incorporating as you knead into a ball. Divide dough in half and shape each half into a 9-inch circular log. Wrap logs in waxed paper or plastic wrap. Refrigerate at least 2 hours.
Heat oven to 425°F. Cut each log into ¼-inch slices and place slices on ungreased baking sheets about 1-inch apart. Bake 8 – 10 minutes or until bottoms and edges are golden brown. Transfer to wire racks to cool slightly. May be served warm or at room temperature. Makes 66-70 shortbreads.
*Kim serves by topping each round with a fruit slice, then a tiny dollop of jam.
Recipe created by culinary nutritionist Kim Galeaz, RDN CD