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Rosemary-Blue Cheese Shortbread

The subtle essence of rosemary comes through on these savory blue cheese treats. The will fast when you serve them at a gathering.—Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    about 4-1/2 dozen


  • 1 cup (4 ounces) crumbled blue cheese
  • 3/4 cup butter, softened
  • 1 tablespoon sugar
  • 1 tablespoon minced fresh rosemary
  • 2 cups all-purpose flour
  • 3/4 cup finely chopped walnuts


  • In a large bowl, beat the blue cheese, butter, sugar and rosemary until well blended. Beat in flour (dough will be crumbly). Shape into two 7-in. rolls; coat with walnuts. Wrap each in plastic wrap. Refrigerate for 4 hours or freeze for up to 1 month.
  • Cut into 1/4-in. slices; place on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks.
  • To use frozen shortbread: Thaw in the refrigerator. Cut and bake as directed. Store in an airtight container in the refrigerator.
Nutrition Facts
1 each: 56 calories, 4g fat (2g saturated fat), 8mg cholesterol, 46mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein.
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