White Cheddar Shortbread Sandwiches It only takes an hour to make scrumptious appetizers filled with homemade onion marmalade. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Chill Time: 30 mins Bake Time: 20 mins Total Time: 35 mins Servings: 32 Yield: 32 sandwiches Jump to Nutrition Facts Ingredients 8 ounce white cheddar cheese, finely shredded ½ cup butter 1 ½ cup all-purpose flour ¼ teaspoon sea salt or salt ¼ teaspoon coarsely ground black pepper Sea salt or salt 1 recipe Red Onion Marmalade Red Onion Marmalade 2 large red onions chopped (4 cups) 1 cup packed brown sugar 1 cup red wine vinegar 2 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme crushed 1 teaspoon bottled minced garlic or 4 cloves garlic minced Directions Preheat oven to 350 degrees F. In a large mixing bowl place cheese, butter, flour, 1/4 teaspoon salt, and pepper; let stand for 30 minutes at room temperature. Beat with an electric mixer on medium speed until combined. Using your hands, work dough until it holds together. Divide dough in half. Line two 8x8x2-inch baking pans or 2-quart square baking dishes with plastic wrap. Press half the dough evenly into each prepared pan. Cover and chill about 30 minutes. Invert one pan onto a very large (17x13-inch) ungreased baking sheet. Lift pan and carefully peel off plastic wrap. Using a floured knife cut dough into eight 1-inch-wide strips. Cut strips crosswise into four 2-inch-long rectangles to make 32 (2x1-inch) rectangles (do not separate rectangles). Repeat on the same baking sheet with remaining dough. With a floured fork, prick each rectangle 2 or 3 times. Sprinkle very lightly with sea salt. Bake for 20 to 25 minutes or until light brown. Cut through the rectangles again while shortbread is still warm. Transfer to a wire rack and cool. Use immediately or store in an airtight container in the refrigerator up to 2 days or in the freezer up to 3 months. To serve White Cheddar Shortbread Sandwiches, top half the crackers with about 1 teaspoon of the Red Onion Marmalade. Top with remaining crackers. If desired, top with additional marmalade. Makes 32 sandwiches. Red Onion Marmalade In a medium saucepan combine the red onions, brown sugar, red wine vinegar, dried thyme, if using, and garlic. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, about 45 minutes until onions are tender and liquid is nearly evaporated. (Mixture will thicken more as it cools.) Stir in fresh thyme, if using; remove from heat and allow to cool. Use immediately or store, tightly covered, in refrigerator up to 2 weeks. Test Kitchen Tip: To make in a food processor, combine the cheese, butter (cut up), flour, 1/4 tsp. salt, and pepper in a food processor bowl. Let stand at room temperature for 30 minutes. Cover and process until mixture holds together. Continue as above. Rate it Print Nutrition Facts (per serving) 110 Calories 5g Fat 13g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 110 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 16mg 5% Sodium 132mg 6% Total Carbohydrate 13g 5% Total Sugars 8g Protein 3g Vitamin C 1.2mg 6% Calcium 60.6mg 5% Iron 0.5mg 3% Potassium 68mg 1% Folate, total 16.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.