Ellen Sturgis grew up making these savory “cookies” and continues to make them with her daughter Rozzie every Christmas. Come December, there is always a full tin in her kitchen; when she runs out, she just whips up another batch to bring to friends for the holidays. They last forever (well, a month) if they don’t get eaten immediately. But honestly, it’s hard to eat just one.
- 1 cup (1/2 pound/2 sticks) butter at room temperature
- ½ pound sharp cheddar cheese, grated
- 2 ½ - 3 cups all purpose flour
- Place the butter in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
- Scrape down the sides of the bowl, add the cheese and mix until everything is well incorporated.
- Scrape down the sides of the bowl, gradually add the flour and mix again until the dough looks dry. The dough shouldn't feel sticky.
- Roll into cotton size balls, place on an ungreased cookie sheet and press the balls down with the tines of a fork.
- Transfer the cookie sheet to the oven and bake until the bottoms begin to brown, about 15-20 minutes.
- Transfer to a wire rack to cool. Repeat with remaining dough.