Cheese & Rosemary Shortbread Crisps PRINT
I found this recipe at “Style at Home”. I adapted the recipe by using a Four-Cheese blend that I had in the refrigerator (Asiago, Romano and two others). You can use practically any cheese you wish, including white cheddar. These were so tender and crumbly when done, so I wouldn’t really call them dense crackers. Still they were delicious, especially with the Butternut Squash & Apple Soup that I posted today.
|½||cup unsalted butter, softened|
|1-¼||cups aged white cheddar cheese, grated|
|¾||cup all-purpose flour|
|2||tsp fresh rosemary, finely chopped|
|½||tsp dry mustard|
|pinch cayenne pepper (optional)|
|½||tsp cracked black pepper|
1 In a bowl, beat butter until smooth. In a separate bowl, toss together cheese, flour, rosemary, mustard, salt and pepper. Stir flour mixture into butter mixture, mixing until the dough comes together. Shape the dough into a log about 9 inches long, wrap with plastic wrap and refrigerate for at least 2 hours*. *NOTE: I froze these for about an hour and sliced them very easily.
2 Preheat oven to 325F. Slice the log into 1/4-inch rounds and place rounds 2 inches apart on a parchment paper-lined baking sheet. Bake on the middle rack of oven until cookies are lightly golden around the edges, about 20 to 22 minutes. Cool completely.