1 ½cups(about 6 oz or 170 g) good quality white cheddar cheese, from a block, not pre-shredded
½cup(113 g or 1 stick) unsalted butter, room temperature
2Tablespoonsgranulated sugar
1 ½Tablespoonscoarsely chopped fresh rosemary, or 1 ½ teaspoons dried rosemary
1-2teaspoonsfreshly ground black pepper
½teaspoonsea salt
1 ¼cup(156 g) all purpose flour
Instructions
In a bowl, add shredded cheese, butter, sugar, rosemary, pepper and salt. Beat with an electric mixer until creamy, about 2 minutes. Add flour and mix until combined.
Transfer to a work surface and form into an 8-inch log.
Wrap dough log with plastic wrap and chill for 30 to 45 minutes or until firm. I suggest rotating the log halfway through so one side doesn’t become flat.
Preheat oven to 350℉. Line a baking sheet with parchment paper.
Remove dough log from the fridge and unwrap it. Use a sharp knife to cut dough into discs, each about 1/4-inch thick. Place cookies on prepared baking sheet about 1 inch apart.
Bake at 350℉ for 15 minutes or until golden. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Cheese: Use a block and shred the cheese yourself. It melts in the dough better than the pre-shredded variety.Baking time: For softer cookies, lower baking time to 12 minutes. For a crispy texture, increase to 18 minutes. Store in an airtight container at room temperature for up to 1 week.Freeze for up to 3 months. Wrap stacks of 4 or 5 cookies in plastic wrap. Place in an airtight container in the freezer. You can also freeze the dough log for up to 3 months. Defrost in the refrigerator before slicing and baking.