Simply shortbread

Cheddar and rosemary shortbread

Ingredients

• 1/2 cup unsalted butter, softened

• 1-1/4 cups aged white cheddar cheese, grated

• 3/4 cup all-purpose flour

• 2 tsp fresh rosemary, finely chopped

• 1/2 tsp dry mustard

• 1/4 tsp salt

• 1/2 tsp cracked black pepper

Ingredients
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.

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 and serve with red pepper jelly.

 

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