Over the holidays, Mai-yan brought a beautifully wrapped package of stilton and rosemary shortbread from the Coach House Shortbread Company to my house. She bought it at a marketplace on her recent trip to Canada. It was hands-down the most delicious shortbread (savory or sweet) that I’d ever had. The flavors were perfectly balanced, but the best part was that it was so tender. I’ve since been inspired to create my own savory shortbread, and my efforts have been successful. This version is made with a mix of parmesan and blue cheese, but I suspect you could make it with lots of different kinds of cheeses. Along with a nice bottle of wine, this would be a perfect treat on a picnic.
Savory Shortbread Cookies
Prep Time / Cook Time/
Activity GuideCar Camping, Day Trip, Picnic
- 1/2 cup butter
- 1/2 cup blue cheese
- 1/2 cup freshly grated parmesan
- 1 cup (120 grams) flour
- 1/2 cup (56 grams) cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh rosemary, minced
- Cutting board
- Large bowl
- Parchment or plastic wrap
- Cream together blue cheese, parmesan cheese and butter until light and fluffy. Add the flour, cornstarch, salt, pepper, and rosemary and mix just until combined.
- Shape the dough into a log and wrap it in parchment paper or plastic wrap. Refrigerate for at least 30 minutes or until chilled. You can freeze the dough at this point and bake it later.
- Preheat the oven to 350 degrees F. Cut the log crosswise into 1/4-inch wide slices, and place them on a cookie sheet. Bake for 12-14 minutes, or until the cookies are lightly browned.