Cheddar & Rosemary Shortbread

Step 1

In a large bowl, beat butter until fluffy. Beat in rosemary, mustard salt, and pepper.

Step 2

In a separate bowl, toss cheese and flour together. Stir flour mixture into butter mixture until combined well. Knead together and divide dough into 2 and shape into 11 inch (28 cm) logs. Wrap with plastic wrap and refrigerate for at least 2 hours or until dough is firm. Make-ahead: Refrigerate for up to 5 days or freeze for up to 2 weeks.

Step 3

Preheat oven to 325°F (160°C).

Step 4

Slice log into 1/2 inch (1 cm) rounds and place on parchment paper lined baking sheet. Bake for about 20 minutes or until edges are crispy. Repeat with remaining dough.