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Asiago Lemon Thyme Shortbread is a buttery, savory shortbread cracker perfect for the cocktail hour!

Total time

0 minutes




  • 1 stick () unsalted butter (at room temperature)
  • 1 cup finely shredded Asiago cheese
  • zest of lemon
  • 2 tbsp thyme leaves
  • 1¼ cups flour
  • ½ tsp salt
  • lots of fresh cracked black pepper


  1. set oven to 350F
  2. Put all of the ingredients into the bowl of a food processor fitted with the metal blade and pulse, about 30 times, until the dough comes together.
  3. Remove from the processor and bring the dough into a lump, using your hands. Work it slightly if it is still crumbly.
  4. Form it into a smooth 7-8 inch log. Wrap in plastic wrap, smoothing it out as you wrap, and twist the ends securely.
  5. Refrigerate until well chilled, at least a few hours, or overnight. I like to cradle the log of dough on a thick dish towel so it remains round.
  6. Slice into 1/4 - 3/8 inch thick slices and bake on a silpat or parchment lined baking sheet for about 10 minutes. The shortbreads will still be quite pale.
  7. Let cool for a few minutes on the pan, and then on a rack
  8. View the recipe instructions at The View From the Great Island

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