These kimchee cheddar-parmesan short bread cookies have such an intense savory flavor. They’re made with Hanguk Saffron (powdered kimchee seasoning), sharp NY cheddar and Parmesan cheeses and lots of butter. After they cool down completely, I store them away in a sealed container and try to portion them out. The problem is that they’re very addictive. These baked savory rounds go so well with sweets; my favorite way to the them is with dulce de leche ice cream, with strawberries and brie cheese, or a generous slather of Nutella and whipped cream. I also like them served with soup or crumbled over a salad. But then on the other hand I also like them they way they are. It’s a good thing I keep them on a high shelf.