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From the Italian Inn cookbook. These rich savory shortbread cookies are delicious with soups or salads.
- Lightly butter two baking sheets. Preheat oven to 350º.
- Beat butter with the cheese until smooth. Beat in seasonings, then flour.
- Turn dough out on a lightly floured board and knead for a minute or two until blended.
- Roll out dough to 1/2" thick, cut with cookie cutter. Sprinkle poppy or sesame seeds if desired. Bake until edges are light brown, about 7 minutes. Makes 3 dozen.