Savory Shortbread Crisps

Savory Shortbread Crisps


If you prefer, you can place the dough on a floured surface and form two 6-inch logs. Wrap each in wax paper and chill for 30-45 minutes. Cut in 1/4-inch slices and bake as directed.

  • 15


  • Very easy


  • Prep time

  • Cook time


  • 1 Tbsp fresh rosemary leaves
  • 1 tsp dried green peppercorns
  • 3 oz Parmesan cheese
  • 3/4 cup soft butter
  • 1/3 cup crumbled Gorgonzola cheese
  • 1 3/4 cups all-purpose flour


1. Preheat the oven to 375°F. Place rosemary and peppercorns in the bowl fitted with the kneading/crushing blade. Mix at speed 12 for 1 minute.

2. Cut the Parmesan into small cubes and place in the bowl. Mix at speed 12 for 1 minute. Add butter and Gorgonzola cheese. Mix at speed 10 for 1 minute or until creamy.

3. Add the flour. Launch at speed 3 for 30 seconds. Scrape down the sides of the bowl. Mix at speed 7 for 1 minute.

4. With floured hands, form dough into 1-inch balls. Place the balls 2 inches apart on cookie sheets; for best results, do not use dark cookie sheets. Dip the bottom of a glass in flour and flatten the dough. Bake for 10 minutes or until golden brown.