Kale & Cheddar Savory Shortbread

• 1/2 cup (1 stick) salted butter, softened
• 1/2 cup grated parmesan
• 1/2 cup grated white cheddar (a high-quality dry variety)
• 1/2 cup baked and crumbled kale from a recipe such as this: http://allrecipes.com/recipe/baked-kale-chips/
• 1 cup all-purpose flour
• a pinch of dried chipotle or cayenne
• 1 tsp grated lemon zest
• 1/2 cup finely chopped pistachios

1. In a mixing bowl, beat the butter til creamy. Beat in the cheeses, then the dry ingredients. The mixture will be crumbly. Stir in the kale, zest, and nuts. Squeeze the dough with your hands until it comes together.
2. Put a square of cling wrap, parchment paper or waxed paper (roughly 15 inches) on the counter. Pile the dough in a long strip about 3 inches from one side. Roll the short end of the paper over the dough, and pull on the paper to create a smooth or, if you'd like, a square log Roll the log in the rest of the paper and refrigerate the log for at least an hour, or up to several days (or wrap in plastic wrap, seal the ends and freeze for up to 2 months).
3. Heat the oven to 400u0b0F. Using a sharp serrated knife, cut the cold log into 1/2 -inch-thick slices.
4. Lay the slices flat about half an inch apart on the cookie sheet and bake for 10 to 15 minutes, until the cookies are golden at the edges. Cool on a rack and store in an airtight container at room temperature.
5. Makes 18-24 savory shortbreads.

butter, grated parmesan, grated white cheddar, crumbled kale from, flour, cayenne, lemon zest, pistachios

Taken from www.epicurious.com/recipes/member/views/kale-cheddar-savory-shortbread-51687201 (may not work)