6 tablespoons unsalted butter, softened
1 cup (4 ounces) finely grated pecorino or your favorite hard cheese
3/4 cup all-purpose flour
1 tablespoon, or more, hot or sweet paprika
Preheat the over to 325 degrees. Lightly butter an 8-inch round pan, preferably one with a removable bottom. In a medium bowl, with an electric mixer on low speed or a wooden spoon, beat the butter until light in color, about 1 minute.
Stir in the cheese. Gradually mix in the flour until just combined. Press the dough evenly into the pan, and use the back of a soup spoon to smooth the surface of the dough. If desired, score the entire surface with a dinner fork.
Generously sprinkle the paprika evenly over the top of the dough all the way to the edge. Bake in the center of the oven for about 35 minutes, or until set and firm to a light touch. Place the pan on a wire rack and let the shortbread cool completely. Transfer the shortbread from the pan to a cutting board. With a sharp, thin knife, cut into 16 wedges.
Makes 16 shortbread croutons
NOTE:
For a milder cheese flavor, use 1/2 cup grated cheese. Softer cheeses work well, too. For a super-flavorful crouton, double the recipe and bake in an 8-inch square pan. Cut into 1/2-inch squares.