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Get ready to make and take these two shortbreads to family and friends this holiday season. Perfect to serve with drinks and more cheese!
Prep Time: 10min
Chill Time: 2hrs
Bake Time: 20min/batch
In a large bowl, beat butter until fluffy. Beat in rosemary, mustard salt, and pepper.
In a separate bowl, toss cheese and flour together. Stir flour mixture into butter mixture until combined well. Knead together and divide dough into 2 and shape into 11 inch (28 cm) logs. Wrap with plastic wrap and refrigerate for at least 2 hours or until dough is firm. Make-ahead: Refrigerate for up to 5 days or freeze for up to 2 weeks.
Preheat oven to 325° F (160° C).
Slice log into 1/2 inch (1 cm) rounds and place on parchment paper lined baking sheet. Bake for about 20 minutes or until edges are crispy. Repeat with remaining dough.
Nutritional info per serving (2 cookies):
80 calories, 2 g protein, 4 g carbohydrates, 6 g fat, 0 g fibre, 80 mg sodium, 46 mg calcium
Cheddar & Rosemary Shortbread
Prep Time: 20min
Cook Time: 15min
Chill Time: 6hrs
This rich and creamy dessert is a great make ahead, and delicious to serve to guests.