Three-Cheese Shortbreads

READY IN: 1hr 45mins
Recipe by J. Ko

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.

Top Review by Giovanni-B

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.

Ingredients Nutrition

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a