Havarti Sun-dried Tomato Rosemary Shortbread! Woo say that three times fast.

This week, I thought it best after a year and a half of owning a cookie stamper, that maybe…just maybe…I should probably use it at least once. The task turned to what to stamp and a cookie was my best bet for a beginner stamper. Trust me, it’s not as easy as it looks.

I chose shortbread cookies particularly because they are crumbly and moist – making them my go to, mix it n’ forget it until I need it. I can probably put that on a shirt. The dough also lasts fairly well in the fridge especially since it does not contain any eggs. Also a plus is that the recipe is versatile for this cheesy shortbread to add your favourite fillings. I like to think of it as a cheat addition to any cheeseboard when you’re hosting a get together with your friends.

For this particular shortbread, I chose havarti cheese (for it’s mild flavour and sweet undertones), sun-dried tomatoes, rosemary, and black pepper to combine for a pizza like taste. If possible I would’ve probably added the pepperoni to boot…although hmm…scribbles in idea notebook*

Whatever your additions, this savory, cheesy dough is sure to help you make a memorable night with friends.

Havarti Sundried Tomato Rosemary Shortbread

Hadi Havarti Sun-dried Tomato Rosemary Shortbread! Woo say that three times fast. This week, I thought it best after a year and a half of owning a cookie stamper, that maybe…just maybe…I should probably use it at least once. The task... Recipes shortbread, cheeses, cheese board, havarti, wine time, snacks, herbs, cookies, shortbread European Print This

Serves: 8 Prep Time: 6 hours 15 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 276 calories 18 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 cup cup sun-dried tomatoes, divided
• 1 1/2 cups flour
• 1/2 cup butter
• 1 1/4 cup shredded havarti cheese (or a hard cheese of your choice)
• 3 tbsp dried rosemary
• 1 tbsp black pepper
• Special equipment, food processor

Instructions

Preheat the oven to 350°
Dice sundried tomatoes and add half to the food processor.
Add flour, butter, cheese, rosemary, black pepper and pulse until the mixture becomes a crumb like texture.
Turn the dough unto a smooth, clean surface, add the additional sundried tomatoes and knead with your hands until the dough comes together into a ball.
If you’d like to cut shapes into your dough, wrap the ball in plastic wrap and store in the fridge for a minimum of 6 hours. If you’d like to use as is, turn dough into a log, and roll plastic over it.
After fridge hours are up, either roll the dough and cut shapes or cut the log and rest on tray
Cook for 10 – 15 minutes until shortbread firms up. They will not get much colour so don’t leave them into long expecting it.