At the Delicious Food Show, JT and I happened upon a lovely vendor who makes the most beautiful savoury Shortbread Cookies. You know that I’m definitely more of a savoury person (no pun intended!) so I was excited to make these delicate little cookies as soon as I got home. I didn’t want the rosemary to be too overwhelming so there isn’t that much of it, feel free to add more. You could also brush the tops with a beaten egg and sprinkle a little flavoured sea salt on each one, but I didn’t want to fuss that much. I served these for cocktails with one of our neighbours as part of an antipasto platter. They were very much appreciated!
Cheddar Rosemary Shortbread Cookies
Makes about 72 little single bite cookies. Original recipe can be found here.
- 227 g Old Cheddar Cheese (or any other sharp cheese that would pair well with rosemary)
- 1 tsp salt (or less if using a saltier cheese)
- 2 1/2 cup Flour (cake and pastry)
- 227 g unsalted butter at room temperature
- 2 tbsp finely chopped fresh rosemary
- Sift together salt and flour; set aside. Using electric mixer with cookie dough hook, cream together cheese and butter until well blended.
- Gradually add dry ingredients: if dough becomes too thick, use a wooden spoon to stir but don’t work it too much, this is shortbread so you don’t want to activate the glutens too much. Divide dough in half and shape into rounds; wrap well in plastic and chill for at least 1 hour or freeze for another time.
- Preheat oven to 350° F (177° C). Line baking sheets with parchment paper. Roll the dough quickly into 2mm or 1/4″ thick sheet and cut with a small cookie cutter (I used 4 cm or 1 3/4″ round for these, they do shrink a bit). Put dough into refrigerator while waiting to bake batches.
- Bake just until slightly golden, about 15-20 minutes. Remove from baking sheets and cool on a wire. Store in an air tight container or freeze, as I do. To serve, thaw desired amount at room temperature and serve.