Savory Shortbread Cookies Recipe
Savory Shortbread Cookies
- 1 ½ cups (about 6 oz or 170 g) good quality white cheddar cheese (from a block, not pre-shredded)
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 2 Tablespoons granulated sugar
- 1 ½ Tablespoons coarsely chopped fresh rosemary, or 1 ½ teaspoons dried rosemary
- 1-2 teaspoons freshly ground black pepper
- ½ teaspoon sea salt
- 1 ¼ cup (156 g) all purpose flour
- In a bowl, add shredded cheese, butter, sugar, rosemary, pepper and salt. Beat with an electric mixer until creamy, about 2 minutes. Add flour and mix until combined.
- Transfer to a work surface and form into an 8-inch log.
- Wrap dough log with plastic wrap and chill for 30 to 45 minutes or until firm. I suggest rotating the log halfway through so one side doesn’t become flat.
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Remove dough log from the fridge and unwrap it. Use a sharp knife to cut dough into discs, each about 1/4-inch thick. Place cookies on prepared baking sheet about 1 inch apart.
- Bake at 350F for 15 minutes or until golden. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Pair with your favorite Riesling!
