Three-Cheese Shortbreads

Total Time
1hr 45mins
Prep 1 hr 15 mins
Cook 30 mins

These are great paired with any kind of cream soup. My favourite is with a great cream of broccoli and cheese soup. The preparation time includes the time to refrigerate the dough.

Ingredients Nutrition


  1. Beat the butter until light and fluffy.
  2. Stir in the three cheeses, cayenne pepper, mustard powder, and flour. Mix well.
  3. If the dough is too crumbly, add milk tablespoon by tablespoon, until the dough holds together.
  4. Pat the dough into a disc and refrigerate for 1 hour.
  5. Preheat the oven to 300°F.
  6. Roll the dough out into a large 1/4-inch thick circle. Use a scalloped cookie cutter to cut out the shortbreads.
  7. Place on a greased cookie sheet and bake 30 to 35 minutes until golden brown.


Most Helpful

I didn't know what to expect--but I was very pleasantly surprised by these. Instead of mozzarella, I used Asiago, and added some black pepper. The part about chillling in fridge for an hour--then the dough came out too hard to roll (did I do something wrong?)--but when it finally was soft enough, they cooked up beautifully. Kind of reminds us of Cheezits but better--with real cheese flavor. I'll make these again & again (but maybe not chill them). Oh, and I got about 10 - 2" cookies.

Giovanni-B March 06, 2011

I have been looking for a good recipe for a cheese "cookie" and I have finally found one. Great nibble with a nice glass of wine! Thanks for posting!

Maïté G. May 09, 2007

These were pretty good. I did find that I was out of cayenne after I started making them, so I subbed chili powder. I will try these again with the cayenne, and possibly some other spices as well. I did have a bit of trouble rolling the dough out at first, but after sprinkled a bit of flour on my work surface it got easier. Overall these were quick, easy! Made for PAC Fall 2008

Soup Lady October 05, 2008

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