Savory Shortbread Cookies With Rosemary and Cheddar
User Reviews
4.9
Savory Shortbread Cookies With Rosemary and Cheddar
Description
Combining all-purpose flour, grated aged cheddar, kosher salt, finely chopped fresh rosemary, and cayenne pepper, the dough is pulsed with diced unsalted butter until it begins to come together. It is then finished by hand, rolled out between 1/8 and 1/4 inch thick, and cut into shapes before chilling. Baking at 325 degrees F until lightly browned around the edges produces a shortbread with crisp texture balanced by the sharpness of the cheddar and subtle heat from the cayenne. The rosemary adds an aromatic herbal brightness.
The dough rolls out best with minimal handling to avoid toughness. The thinness affects baking time and final crispness, so thinner cookies bake faster and are crisper, while thicker cookies retain more tenderness. These cookies keep well stored in an airtight container for up to one week, making them convenient savory bites.
Ingredients
- 1 3/4 cups all-purpose flour plus additional for flouring roller
- 1/2 pound cheddar cheese grated, aged
- 1/2 teaspoon kosher salt
- 1 teaspoon rosemary finely chopped, fresh
- 1/8 teaspoon cayenne pepper
- 1/2 pound (2 sticks) unsalted butter, diced
Instructions
- Preheat oven to 325 degrees F. Line baking sheet with parchment or silpat baking sheets.
- Mix flour, cheese, salt, rosemary and cayenne pepper together in a food processor. Add butter and pulse until dough begins to come together. Finish bringing dough together with hands.
- On a lightly floured board, gently roll or press dough out to between 1/8" to 1/4" thick. The thinner the dough, the more quickly it will bake, and the crisper the shortbread will be. Using a cutter, or knife, cut out cookies in desired shape. Re-roll remaining dough. Although the more you work it, the tougher the dough becomes.
- Place shortbread on lined cookie sheets and chill 20-30 minutes.
- Bake at 325 degrees F. for 20-30 minutes, or until lightly brown around the edges, and depending on how thin or thick you roll the dough out. Cool on wire racks. Store in an air-tight container for up to a week.
- Makes about 30 2 1/2", or 5 dozen 1" rounds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48biscuits
Amount Per Serving
Calories 36 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 36kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 5mg | 2% |
| Sodium | 55mg | 2% |
| Potassium | 9mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.03g | 0% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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