These savoury shortbread are delicious and can be a wonderful addition to a cheese and fruit platter.
What do I need ?
Original recipe yields 25 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups flour
1/2 cup corn starch
2 Tbsp. icing sugar
1 Tbsp. finely chopped fresh rosemary
1/4 tsp. pepper
1 cup butter, softened
3/4 cup Renée's Chunky Blue Cheese Dressing
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How do I make it ?
Combine all ingredients except butter and dressing. Beat butter and dressing in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition.
Divide dough in half; roll each half into 6-1/4-inch log. Press each log to resemble rectangle with 4 flat sides. Wrap individually in plastic wrap. Refrigerate 1 hour or until firm.
Heat oven to 350°F. Cut each log into 25 (1/4-inch-thick) slices. Place, 1 inch apart, on parchment-covered baking sheets.
Bake 18 to 20 min. or until edges are lightly browned. Cool 2 min. on baking sheets. Remove to wire racks; cool completely.
Kraft Kitchen Tips!
Serve with your favourite cheese, and dried or fresh fruit.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 5 g
Cholesterol 25 mg
Sodium 120 mg
Carbohydrate 14 g
Fibre 0 g
Sugars 1 g
Protein 2 g
25 servings, 2 shortbreads each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.