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Savory Cheddar Rosemary Shortbread

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Buttery shortbread cookies infused with sharp cheddar and rosemary, offering a savory twist on a classic treat. Ideal as an elegant appetizer or snack alongside wine, soup, or charcuterie.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1 tablespoon finely chopped fresh rosemary (or 1 tsp dried)
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 tablespoon cold water (if needed)

Instructions

  1. In a mixing bowl, cream the softened butter until light and fluffy.
  2. Add flour, salt, pepper, garlic powder, and rosemary. Mix until just combined.
  3. Fold in the shredded cheddar cheese and knead gently to form a soft dough.
  4. If dough is too crumbly, add 1 tablespoon of cold water.
  5. Shape dough into a log, wrap in plastic wrap, and chill for 1 hour.
  6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Slice chilled dough into 1/4-inch rounds and place on the prepared sheet.
  8. Bake for 12–15 minutes, or until edges are golden.
  9. Cool completely on a wire rack and store in an airtight container.

Notes

  • Use aged sharp cheddar for the best flavor and texture.
  • Dough can be frozen for up to a month before baking.
  • Perfect pairing with red wine or creamy soups.

Nutrition

Keywords: savory shortbread, cheddar rosemary, appetizer, cheese cookies, wine snack

Find it online: https://epicrecipebox.com/savory-cheddar-rosemary-shortbread/