Cheddar and Rosemary Shortbread

By NickiR

Untried

Ingredients

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

Details

Servings 3
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Beat butter until smooth.

In a separate bowl, toss together cheese, flour, rosemary, mustard and S&P.

Stir flour/cheese mixture into butter mixing until the dough comes together. Shape the dough into a log about 9" long, wrap with plastic wrap and refrigerate for at least two hours.

Preheat oven to 325*. Slice log into 1/4 inch rounds and place on parchment lined baking tray 2 inches apart. Bake on middle rack for 20 to 22 minutes until lightly golden around the edges.

Cool fully. Serve with red pepper jelly.