Cooking with Paula Deen

Homemade Gifts

Sweet Grits and Bacon Shortbread

Makes 12 servings

½ cup butter, softened
½ cup shredded Cheddar cheese
1 large egg
1 pound bacon, cooked until crisp and chopped
1 (17.5-ounce) package sugar cookie mix
2 (1-ounce) packets butter-flavored instant grits
½ cup all-purpose flour
¼ cup cornstarch
½ teaspoon salt

1. In a large bowl, beat butter and cheese with a mixer at medium speed until creamy. Beat in egg and bacon until combined.

2. In a large bowl, whisk together cookie mix, grits, flour, cornstarch, and salt until combined. Add cookie mix mixture to butter mixture, beating until a ball forms.

3. Turn out dough onto a large sheet of parchment paper. Top with another sheet of parchment paper, and roll to a 1/4-inch-thick rectangle. Transfer dough on parchment to a large baking sheet; refrigerate for 30 minutes.

4. Preheat oven to 375°.

5. Peel off top sheet of parchment; place parchment on another baking sheet. Using a small cookie cutter, cut out dough; divide cutouts between baking sheets. Reroll and cut scraps.

6. Bake until lightly browned, 7 to 10 minutes. Let cool completely on pans on wire racks. Store in an airtight container for up to 4 days.

Buttery Chive Bread

Makes 1 (9-inch) loaf

½ cup warm water (105° to 110°)
2 (0.25-ounce) packages active dry yeast

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