Savory Cheddar, Rosemary, and Black Pepper Shortbread
A crumbly, savory, and buttery appetizer cookie loaded with sharp cheddar cheese, fragrant fresh rosemary, and a kick of freshly cracked black pepper. Perfect for cheese boards and holiday entertaining.
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Plastic wrap
- Baking sheet
- Parchment paper
- Sharp knife
- Cheese grater
Ingredients
Dough
- 0.5 cup Unsalted butter — Room temperature (1 stick)
- 1.5 cups Sharp cheddar cheese — Freshly grated (do not use pre-shredded)
- 1.25 cups All-purpose flour — Spoon and leveled
- 1 tablespoon Fresh rosemary — Finely chopped
- 1 teaspoon Black pepper — Freshly cracked (coarse grind is best)
- 0.5 teaspoon Kosher salt — Reduce to 1/4 tsp if using salted butter
Dough
| 0.5 cup | Unsalted butter | Room temperature (1 stick) |
| 1.5 cups | Sharp cheddar cheese | Freshly grated (do not use pre-shredded) |
| 1.25 cups | All-purpose flour | Spoon and leveled |
| 1 tablespoon | Fresh rosemary | Finely chopped |
| 1 teaspoon | Black pepper | Freshly cracked (coarse grind is best) |
| 0.5 teaspoon | Kosher salt | Reduce to 1/4 tsp if using salted butter |
Instructions
-
In a large bowl using a hand mixer or in a stand mixer fitted with the paddle attachment, beat the softened butter and freshly grated sharp cheddar cheese together on medium speed until well combined and relatively smooth, about 2 minutes.
~2 minMake sure your butter is soft but not melting, and grate the cheese yourself—pre-shredded cheese has anti-caking agents that will make the dough too dry. -
Add the flour, chopped rosemary, black pepper, and kosher salt. Mix on low speed just until the dry ingredients are incorporated and the mixture looks crumbly but holds together when squeezed.
~3 minDo not overmix, or the shortbread will become tough instead of tender and crumbly. -
Turn the crumbly dough out onto a clean work surface. Gently knead it a few times to bring it together, then shape it into a tight log about 1.5 inches in diameter.
~5 min -
Wrap the dough log tightly in plastic wrap. Refrigerate for at least 1 hour, or until very firm.
~60 minTo prevent a flat bottom on your log, you can place the wrapped log inside an empty paper towel roll sliced lengthwise. -
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
~5 min -
Remove the dough log from the refrigerator, unwrap it, and use a sharp knife to slice it into rounds about 1/4-inch thick. Place the slices on the prepared baking sheet, leaving about 1 inch between them.
~5 minIf the dough crumbles while slicing, just press it back together with your fingers. -
Bake for 12-15 minutes, or until the edges are light golden brown.
~15 min -
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
~5 minThey will crisp up as they cool.
Tips & Storage
- For a spicy kick, add a pinch of cayenne pepper to the dry ingredients.
- These cookies are an excellent make-ahead appetizer; the dough log can be tightly wrapped and frozen for up to 2 months. Slice and bake directly from frozen, adding an extra minute or two to the baking time.
- Serve at room temperature alongside a crisp white wine, a dry cider, or a cheese and charcuterie board.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. They can also be frozen after baking for up to a month.