These little shortbreads were great with all the appetizers at our host’s Thanksgiving feast this year. Although I may have cooked them a little too long, our host and her guests gobbled them up along side a mix of spicy nuts, cheeses, olives and pigs in a blanket (a shameless request of someone whose name shall go unmentioned).
- Preheat oven to 325°. Cream butter and brown sugar until light and fluffy. Add cheddar cheese and rosemary and continue to cream. Add 2 1/2 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.
- Roll to 1/2-in. thickness. (I place my dough between two long sheets of Saran Wrap and Roll that way therefore I don’t need the extra flour to keep it from sticking). Cut into circular shapes. Place 1 in. apart on un-greased baking sheets. Prick with toothpick. Bake until cookies are lightly browned, 20-25 minutes. Cool. Yield: about 2 dozen.