Cheddar and Rosemary Shortbread

By Tiller

Ingredients

• 1\3 cup unsalted butter
• 1 1\4 cup aged white cheddar , grated
• 3\4 cup flour
• 2 tsp fresh rosemary , finely chopped
• 1\2 tsp dry mustard
• 1\4 tsp salt
• 1\2 tsp cracked black pepper

Preparation

Step 1

In a bowl, beat butter until smooth. In a seperate bowl , toss together cheese, flour, rosemary, mustard
salt and pepper.
Stir flour mixture into butter mixture. Mix until dough comes together.
Shape the dough into a log about 9 inches long. Wrap with plastic wrap and refrigerate 2 hrs.
Preheat oven 325*, slice log into 1\4 inch rounds and place rounds 2 inches apart on a parchment lined baking sheet.
Bake on the middle rack until cookies ar lightly golden around the edges about 20 minutes. Cool completely and serve with red pepper jelly.