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Rosemary-Blue Cheese Shortbread

 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
56 ServingsPrep: 20 min. Bake: 10 min./batch


  • 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. Yield:
  • about 4-1/2 dozen.
Nutritional Facts: 1 appetizer equals 56 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 46 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.