New This Month

Savory Shortbread


For an extra indulgent hors d'oeuvre, top this cheddar cheese shortbread with smoked salmon and caviar, and serve with glasses of champagne.

  • Yield: Makes about 12 dozen

Source: Martha Stewart Living, November 1998


  • 2 1/4 cups all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • 1 cup (2 sticks) salted butter, chilled and cut into small pieces
  • 2 cups grated sharp cheddar cheese
  • 1/2 cup milk
  • 1 tablespoon Worcestershire sauce


  1. Add flour and cayenne pepper to the bowl of a food processor; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.

  2. Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.

  3. Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.

  4. Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.

  5. Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.

  6. Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.

  7. Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.

Reviews Add a comment

  • Gemma_Louise
    8 FEB, 2013
    I made this recipe exactly as stated (with conversions to UK measurements from, and it's absolutely delicious. I would say the trick with the dough is to handle it as little as possible and make sure it chills in the fridge for a long time before slicing. I got about 55 out of the batch, but some were smaller than others. Such an easy recipe for drinks parties or appetisers :-)
  • AnnellaW
    18 JAN, 2013
    This is a very sloppy mixture that worked much better when I put it in the freezer to firm up, then worked quickly before it got soft again. I'd probably use half the amount of milk next time but maybe it depends on the cheese.It makes about 30 shortbreads even when cut really thin. I loved the taste and texture but to get the golden colour I flipped them and cooked them for another 5 mins. Certainly I had no hope of making lovely little rounds of shortbread - I got rectangles.. kind of.
  • Zhaneh
    10 DEC, 2011
    This is a very tasty recipe. You can bake for twelve minutes and you will get a more shortbread textured round that is not quite golden brown on top or you can bake until golden brown and get a more cracker like round. If you intend to eat these on their own I suggest sprinkling the tops of the rounds, prior to baking, with some sea salt just to give some more of that salty snack flavor.
  • AuntieEzzie
    19 NOV, 2010
    I followed the recipe exactly. I had to bake for 14 minutes too. I had a little difficulty slicing the roll, so I kept it wrapped and sliced thru the parchment. My shortbreads were more square than perfectly round and formed as in photo. I didn't end up with 12 dozen either! Could that be a typo?
  • paperpiper
    1 JUN, 2009
    Maybe it's because I used extra sharp white cheddar, but my shortbreads looked nothing like the picture! They looked more like...potato pancakes. But delicious, nonetheless.
  • MS10048714
    4 MAR, 2009
    These are tasty little nibbles. I baked the first batch according to the directions but found that they were crisper if cut 1/8 inch and baked for 14 minutes. Otherwise they weren't crisp in the center.