Hello again, friends! It’
s been a minute, I know—I had a super busy couple of weeks and had to take a blogging break. But I’m certain you’ll forgive me when you see the recipe I have for you today. I’m obsessed. These tasty, little, savory shortbread-like cookies came into my life when I had to make some snacks for a meeting, but I didn’t want to overload everyone with sugar. Of course I made something sweet too (I couldn’t resist), but I needed some savory to balance it out. Enter: buttery, cheesy, herby goodness. I’ve seen the light: I need to bake more savory stuff. And so do you.
Like I said, these almost have the texture of a shortbread, but function more like a cracker or mini-biscuit. They’re absolutely bursting with extra-sharp cheddar flavor, which is cut and complimented by the piney flavor of fresh rosemary. These rounds couldn’t be easier to make, which is always a plus—the dough comes together with just a few whirs of the food processor, and there’s no rolling out or cutting as with shortbread or crackers. Just scoop out a ball, give it a quick roll between your palms, and press down with a fork. So deceptively easy for such big flavor.
Rosemary Cheddar Rounds
Adapted from The Back in the Day Bakery Cookbook
Makes 24 regular rounds or 48 mini rounds
- 1½ cups all-purpose flour
- ½ teaspoon fine sea salt
- ¼ teaspoon cayenne pepper (or to taste)
- 2 tablespoons minced fresh rosemary
- 8 tablespoons (1 stick) cold unsalted butter, cubed
- 2 cups shredded extra-sharp cheddar cheese
- Smoked paprika, for sprinkling (optional)
- Preheat oven to 325ºF. Line a baking sheet with parchment paper.
- Place cubed butter and cheese in the bowl of a food processor fitted with a metal blade. Pulse a few times until a smooth paste is formed. Add flour, salt, cayenne pepper, and rosemary to food processor. Pulse several more times until dough comes together into a ball.
- Using a 1-oz. cookie scoop for regular rounds or a teaspoon for mini rounds, scoop out a piece of dough and roll it into a ball. Place on prepared baking sheet. Repeat with remaining dough, leaving about 2 inches between them. Use the tines of a fork to flatten each round slightly, creating a criss-cross pattern.
- Bake for 12 to 15 minutes, rotating the baking sheet halfway through the baking time for even heat. Remove the pan and sprinkle each round lightly with smoked paprika, if desired. Allow the rounds to cool on a wire rack. Store in an airtight container at room temperature for up to 3 days.