Shortbread isn’t just for dessert — savoury shortbread is wonderful as a party appetizer or a teatime snack. Blue cheese and rosemary give some punch to these baked shortbread rounds.

Yield: Makes 4 dozen.



  • ​1 cup salted butter, softened
  • 1/2 cup berry sugar
  • 2 cups all-purpose flour
  • 1/2 cup crumbled blue cheese
  • 1 tbsp chopped fresh rosemary
  • 1/2 cup golden granulated sugar crystals


  1. Using medium speed of an electric mixer, beat butter until creamy. Using low speed, gradually beat in berry sugar until blended. Gradually beat in flour until combined. Using medium speed, beat for 3 minutes. Stir in cheese and rosemary. Divide dough in half. Shape each half into a 1 1/2x8 inch log. Roll each log in sugar crystals to coat. Wrap logs individually in plastic wrap and freeze until firm or for up to 24 hours.
  2. Meanwhile, preheat oven to 325°F. Remove logs of dough from freezer and let stand for 30 minutes.
  3. Unwrap logs and cut into 1/4 inch thick slices. Place slices 1 1/2 inches apart on parchment paper-lined cookie sheets. Bake until cookies are firm and lightly browned on bottoms, about 14 - 16 minutes. Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool on racks. Store in an airtight container in refrigerator for up to 1 week. May be frozen.
Nutritional analysis per cookie:

72 calories, 4.3 g fat, 0.9 g protein, 7.6 g carbohydrate, 0.1 g fibre, 54 mg sodium

Tip: We used Kraft Foods Sugar in the Raw Turbinado Style Golden Sugar for the golden granulated sugar crystals.