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

Source: Martha Stewart Living, November 1998



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How would you rate this recipe?
  • odsimons8392319
    24 DEC, 2018
    I think these were the best! It made my Christmas! I didn't use any milk but maybe because I used more cheese and butter? I baked 8 dozen. We patted the dough flat (too soft to
  • 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 :-)
    • odsimons8392319
      24 DEC, 2018
      These are the best! You made my Christmas with these cheese shortbreads. I didn't put milk at all though. Maybe I put in more butter and cheese. But I got 8 dozen cookies. Maybe I made them bigger? We scored them triangularly then put them in the freezer. It firmed up perfectly so we were able to gently and easily separate them into cute triangles.
  • MS11360206
    13 FEB, 2018
    This is the worst "Martha Stewart" recipe I have ever tried. I am a seasoned baker. This is more like a biscuit recipe than a cracker or "shortbread". There is not enough flavor, and they would not firm up, and definitely wouldn't hold a topping without breaking in 3 pieces under the weight.
  • 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.

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