Description

These Savory Shortbread Cookies with Rosemary combine sharp white cheddar cheese, fragrant fresh rosemary, and a hint of black pepper for a perfect balance of savory flavors. Crispy on the outside and tender inside, these cookies make an excellent appetizer, snack, or accompaniment to cheese boards and cocktails. Made with simple pantry ingredients and baked until golden brown, they offer a delightful twist on traditional sweet shortbread.

Ingredients

Scale

Cheese and Butter

1 ½ cups (about 6 oz or 170 g) good quality white cheddar cheese, from a block, not pre-shredded
½ cup (113 g or 1 stick) unsalted butter, room temperature

Flavorings

2 Tablespoons granulated sugar
1 ½ Tablespoons coarsely chopped fresh rosemary, or 1 ½ teaspoons dried rosemary
1-2 teaspoons freshly ground black pepper
½ teaspoon sea salt

Dry Ingredient

1 ¼ cups (156 g) all-purpose flour

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Instructions

Shred the cheese: Shred the white cheddar cheese directly from the block to ensure freshness and avoid anti-caking agents typically found in pre-shredded cheese.
Mix the base: In a large mixing bowl, combine the shredded cheddar, softened unsalted butter, granulated sugar, rosemary, freshly ground black pepper, and sea salt. Beat the mixture with a mixer or by hand until creamy and well integrated, about 2 minutes.
Add the flour: Gradually add the all-purpose flour to the mixture, stirring continuously until the dough comes together and is fully combined.
Shape and chill: Transfer the dough onto a clean surface and form it into an 8-inch log shape. Wrap the log tightly in plastic wrap and refrigerate for 30 to 45 minutes to firm up the dough for easier slicing.
Prepare to bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Slice the cookies: Remove the chilled dough log from the refrigerator, unwrap it, and slice into discs about ¼-inch thick using a sharp knife.
Arrange on baking sheet: Place the sliced discs on the prepared baking sheet, spacing them about 1 inch apart to allow for slight expansion during baking.
Bake: Bake the cookies in the preheated oven for 15 minutes or until the edges are golden brown and the cookies are firm to the touch.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

Using freshly shredded cheese from a block results in better flavor and texture compared to pre-shredded cheese.
Adjust the amount of black pepper to suit your taste preferences for heat and pungency.
Fresh rosemary imparts a more vibrant flavor, but dried rosemary can be used as a convenient alternative.
Store cooled cookies in an airtight container at room temperature for up to one week.
These cookies pair well with wine, charcuterie boards, or as a savory snack on their own.