Description
Savory, buttery shortbread cookies loaded with sharp cheddar, Parmesan, and Gruyère, spiced with chili flakes and rosemary, and cut into charming star shapes. Perfect for holiday platters or a classy snack.
Ingredients
Units
Scale
- 100g strong cheddar (1 cup)
- 50g Parmesan (1/2 cup)
- 50g Gruyère (1/2 cup)
- 210g unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 1/2 teaspoon za’atar or dried thyme
- 1 teaspoon chili flakes
- 1 tablespoon fresh rosemary, chopped
- 220g all-purpose flour (1 1/4 cups)
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a food processor, pulse all cheeses, flour, cornstarch, salt, za’atar, chili flakes, rosemary, and cold butter until crumbly.
- Pulse until dough just comes together. Add 1–2 teaspoons cold water if needed.
- Transfer dough to a floured surface and form into a ball. Wrap and chill for 30 minutes.
- Roll dough to 1/4 inch thickness and cut into star shapes using a cookie cutter.
- Place cookies on the prepared sheet and bake for 12–15 minutes, until lightly golden.
- Cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use cold butter to ensure a flaky, tender texture.
- Chill the dough to help the cookies hold their shape.
- Re-roll scraps gently to avoid tough cookies.
- Top with extra chili flakes or sea salt before baking for added flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 0g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg