Savory Cheddar Rosemary Christmas Shortbread Cookies
Savory Cheddar Rosemary Christmas Shortbread Cookies are cute and delicious cookies shaped in the form of a star that sets the festive tone right. You'll love every bite of these amazing savory cheddar rosemary cookies.
servings
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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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Notes
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.
Nutrition
Calories: 82kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 22mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Nutrition Facts
Savory Cheddar Rosemary Christmas Shortbread Cookies
Amount Per Serving
Calories 82
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 21mg7%
Sodium 22mg1%
Potassium 8mg0%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 272IU5%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.