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    Cheese & Rosemary Shortbread Crisps

    8820
    Cheese & Rosemary Shortbread Crisps

    Photo by Foodiewife F.

    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.

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 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)

    • ¼

      tsp salt

    • ½

      tsp cracked black pepper

    Directions

    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.


    Nutrition

    More recipes by Foodiewife F.

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