Rosemary-Cheddar Shortbread

7 Aug

I feel really sorry for people who cannot consume cheese. Like really really….

The grilled cheese sandwich was probably the greatest sandwich ever invented. Pizza just wouldn’t be the same without it…

My grapes would be really sad if they didn’t have cheese beside them…

A few weeks ago I visited the Cheese Boutique in Toronto. I almost peed myself. I was in cheesy heaven! I bought some cheese…(obviously)..

I had plans for the cheese I bought, however, I consumed it all before I got the chance to make anything out of it. Not a big deal….just unfortunate. So I went out and got myself some aged cheddar. Perfect.

My rosemary bush outside in the garden is getting a little out of hand…hence the rosemary.

These shortbreads? Amazing snack. Sinful, but in moderation, with a little bit of apple jam or a cup of grapes….heavenly!

Food processor is definitely the way to go. It’s a one step process.

Pulverize ingredients.

Chill.

Slice.

Bake.

Yum.

Rosemary-Cheddar Shortbread

3 oz unsalted butter

4 oz old cheddar cheese, shredded

1 cup flour

½ tsp ground black pepper

1-2 tsp rosemary

In a food processor, mix the butter, cheese, flour, pepper and rosemary until the dough forms a ball.

Roll the dough into a log. (You can freeze the logs by wrapping them in plastic wrap and put them in a freezer bag. Thaw overnight in the refrigerator before baking.) Slice into ¼-inch rounds and place on baking sheet.

Preheat oven to 350˚F. Bake for 15ish minutes, or until light brown. Let cool.

Devour.

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One Response to “Rosemary-Cheddar Shortbread”

  1. michelle August 8, 2011 at 8:45 am #

    if there was a church of cheese they would serve these cookies….i would go to that church!

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