Savoury Gorgonzola Rosemary Shortbread

Savoury Gorgonzola Rosemary Shortbread Gorgonzola rosemary shortbread cookies are a perfect hors d’oeuvre for the holidays. They are buttery, salty, cheesy, a tiny bit stinky, and very, very moreish.

Savoury Gorgonzola Rosemary ShortbreadSavoury Gorgonzola Rosemary Shortbread

Savoury Gorgonzola Rosemary Shortbread
 
Author:
Recipe type: Appetizer
Serves: 2 dozen
Prep time:
Cook time:
Total time:
 
Ingredients
  • ½ cup butter
  • 1 tsp sugar
  • ½ cup gorgonzola cheese
  • 1 cup flour
  • 2 tsp minced rosemary leaves
  • ½ tsp paprika
Instructions
  1. Heat oven to 350ΒΊF.
  2. Beat butter and sugar with mixer until well blended. Add cheese; mix well. Mix flour and seasonings. Add to cheese mixture; stir until well blended.
  3. Divide dough in half. Roll each half into 6-inch log on lightly floured surface; wrap in plastic and refrigerate for at least 30 minutes. You can make these logs up to 2 days in advance and store in the fridge.
  4. Cut into ½-inch-thick slices. Place in single layer on parchment paper-covered baking sheet.
  5. Bake 14 to 16 min. or until golden brown. Transfer to wire racks; cool completely.

Savoury Gorgonzola Rosemary ShortbreadMeinhilde's Signature, Kiku Corner

13 comments

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