Savory Cheddar Rosemary Christmas Shortbread Cookies are cute and delicious Shortbread cookies. Unlike other Christmas cookies, this one is a savory cookie. It's not too soft like a cookie and it's not even too crispy like a cracker. This one is a cross between the two and is just so tasty! These Cheddar Rosemary Christmas Shortbread Cookies make for a perfect bite-sized appetizer for Christmas parties or any event or small-get-togethers. These cookies tastes
Hey friends! So, I'm sure you've been keeping up with my holiday baking spirit. Have you tried my Christmas Cookies which I have been baking for weeks now! Today it's time to ditch the sweet and try out a savory shortbread cookie. I love a savory shortbread cookie. It feels like a cookie, melts in your mouth, and is savory at the same time!
Today, I'll bring you all one of my most loved Cookies - Cheddar Rosemary Christmas Shortbread Cookies. These cookies are made with a basic shortbread cookie dough except the sugar and instead, I have added Sharp Cheddar Cheese, Rosemary, Dried Red Pepper to flavor the cookies.
Also, I have used a star-shaped cookie cutter to cut out the cookies so that it feels more apt for the occasion. You can use circular ones or any other cookie cutter you like and these are going to turn out to be perfect.
These Cheddar Rosemary Christmas Shortbread Cookies have a herby taste to them. Also, that sharp kick of Cheddar and Garlic makes these tastes beyond delicious.
Ingredients needed to make Savory Cheddar Rosemary Christmas Shortbread Cookies
- AP Flour
- Unsalted Butter
- Cold Water
- Sharp Cheddar Cheese
- Dried Rosemary
- Salt
- Freshly cracked black pepper
- Dried Red pepper flakes
These Savory Cheddar Rosemary Christmas Shortbread Cookies are not exactly like a cracker. It's not as crispy. However, you can make these into crackers by adding more Parmesan and baking these for a little longer time.
You can also make these with White Cheddar Cheese. However, I prefer to use Aged Sharp Cheddar Cheese. The Cheese deeply flavors these cookies and makes these tastes incredibly cheesy and good.
How to make Savory Cheddar Rosemary Christmas Shortbread Cookies?
First, you start by making the cookie dough. The cookie dough will be exactly the same as a sweet shortbread cookie. however, since this one is savory, so we won't be using any sugar in making the cookie dough.
To make the cookie dough, combine Flour with cold butter. Cold Butter combines easily with flour. When you combine cold butter with flour, you get a coarse and mealy crumb-like mixture.
Now, add some Coldwater and make the dough. Refrigerate the cookie dough for 30 minutes.
After 30 minutes you'll see a considerable difference in the cookie dough. It'll firm up but not too firm that you won't be able to work with it.
Add some Cheddar Cheese, Dried Red Pepper Flakes, Salt, and Dried Rosemary to it. You can dust some more flour and work it all together to make a dough.
Roll the dough on a floured surface. Cut using a star-shaped cookie cutter or any other shaped cookie cutter you have.
Place these on a greased baking dish. Poke holes onto the cookies so that they do not puff up and rise. Bake the Cookies for 10-15 minutes or until they get lightly golden brown.
Once baked, allow them to cool down in the same baking dish for 5 more minutes and then serve.
You can serve these cookies with any dip you love or just serve it with Tea, Coffee, or Hot Chocolate during the holidays. These adorable cookies make for the perfect starter to any party.
How to make it ahead of time?
You can make the cookie dough ahead of time. You can wrap it in a plastic food wrap and then again with aluminum foil and then freeze this for 3 months. Thaw overnight and refrigerate and then roll the dough, cut, and bake.
How to store these Savory Cheddar Rosemary Christmas Shortbread Cookies?
You can store these cookies in an air-tight container and store in the freezer for 3 months. You can also, wrap the cookies using plastic foil wrap and then store them in a freezer friendly bag in the freezer. You can store these in the refrigerator for up to 2 weeks. Just make sure
that the container you're storing these Savory Cheddar Rosemary Christmas Shortbread Cookies in is absolutely dry and that the cookies have cooled down completely before storing them in the jar.
So, this is all about these Savory Cheddar Rosemary Christmas Shortbread Cookies. I hope you make these for the holidays. If you happen to make these cookies, then please comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
Savory Cheddar Rosemary Christmas Shortbread Cookies
INGREDIENTS
Shortbread Cookie Dough
- 1 Cup All-Purpose Flour more for dusting on the surface
- 3 Sticks Cold Unsalted Butter cut into small cubes
- Ice Coldwater 1/4 cups or As per requirement
Cheddar Rosemary Cookies
- ¼ Cup Sharp Cheddar Cheese Shredded
- ½ Teaspoon Dried Rosemary
- 1 Teaspoon Dried Red Pepper Flakes
- ⅛ Teaspoon Kosher Salt
- ¼ Teaspoon Freshly Cracked Black Pepper
- Cooking Spray
INSTRUCTIONS
- In a medium-sized mixing bowl combine flour, butter, and ice-cold water using a pastry blender or pulse in a food processor. You can also use a stand mixer fitted with a paddle attachment for this step as well. Make sure to not overwork on the dough. Cover the dough with a plastic wrap and place it in the refrigerator for 30-minutes.
- Take the dough out. Remove the plastic wrap and place it on a floured surface. Add shredded cheddar cheese, dried rosemary, dried red pepper flakes, salt, and freshly cracked black pepper. Bring it all together to make a soft dough. Meanwhile preheat your oven to 350F or 180C. Grease a 9x13" inch cookie sheet with nonstick cooking spray and line with parchment paper.
- Roll the dough using a floured rolling pin. Roll it to about 1-inch thickness. Use a star-shaped cookie cutter to cut out the cookies. Poke holes onto the cookies so that they do not puff up and rise. Place them on a greased baking tray. Bake the cookies in a preheated oven at 350°F for 10-15 minutes or until they get slightly golden brown at the bottom.Cool them down in the same dish for 10-minutes and then serve.
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