Cheddar Shortbread Bites

Cheddar Shortbread Bites

Do ahead appetizer for entertaining! These flaky, cheesy bites are easy to make and store well.

25 min. prep time
60 appetizers
11511 Ratings



1 cup all-purpose flour
1/2 cup Land O Lakes® Butter, softened
1/2 teaspoon salt
Dash ground red pepper
2 cups shredded sharp Cheddar cheese


1 tablespoon water
1 tablespoon poppy seed
1 tablespoon sesame seed


Combine flour, butter, salt and red pepper in bowl; beat at medium speed until dough forms. Add cheese; mix until ball forms. Shape dough into disk; wrap in plastic food wrap. Refrigerate 2 hours or overnight.

Heat oven to 350°F.

Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.

Beat egg white and water together in bowl. Brush cut-outs with egg wash; sprinkle with seeds.

Bake 14-16 minutes or until lightly browned around edges. Immediately loosen from pan; let cool on pan.

Recipe Tip

Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.

Nutrition Facts (1 appetizer)

Calories: 40

Fat: 3g

Cholesterol: 8mg

Sodium: 60mg

Carbohydrates: 1.5g

Dietary Fiber: 0g

Protein: 1.5g

Recipe #10873©1999Land O'Lakes, Inc.

Recipe Comments & Reviews

We provided the appetizers for my daughter's wedding reception and these were a hit. I used a small heart shaped cookie cutter. I now have to make them whenever the family gets together. They're a good make ahead for the holidays too.
I had trouble getting this to form into dough so I added 2 tbsp melted butter. I divided dough into half made long rolls about 1" diameter, wrapped in wax paper and put in freezer for 1/2 hr. I then cut them like refrigerator cookies 1/4" thick & topped with the suggested sesame and poopy seeds. Less mess and faster method of making these. They were great!
I made two separate batches. One I followed the directions exactly as stated. The second instead of using the poppy and sesame seed mixture, I dusted them with dry ranch dressing. My guests could not decide which they like best - so guess it was a toss up. Both were excellent and very easy to make.
Delicious! I served them with spiced tomato jam. Everybody came for seconds.
These are great as base for a multitude of savory toppings when cut out with cookie cutters, and really good floating on tomato soup topped with a sprinkling of parmesan cheese or melted swiss.l
I had a problem with the dough sticking to the pan. In fact i made another batch on "non-stick" foil and encountered the same problem. Any suggestions.

Other than the sticking problem, these are great. Make several batches, they are addictive.
This recipe is wonderful and everyone loved them. I made a few changes that made it easier. I did not put the dough in the refrigerator, but instead I put a dusting of flour on two cookie sheets and rolled the dough right on the cookie sheets. I also dusted my rolling pin with flour. I cut them with my old serrated carrot cutter or I would use a pizza cutter, and then put on the egg white and poppy and sesame seeds. I took a small spatula and pulled them apart and baked them. That worked very well. I did not get 60 of them- probably only 40. They puff up so don’t be afraid to roll them thin. The next day before serving, I warmed them in the oven at 350 to crisp them again.
Great recipe - absolutely everyone loves them, and they disappear, FAST! They're fairly easy to make once you get the 'hang' of it, too. One batch is NOT enough:
This recipe is beyond excellent! I rolled the dough out a little at a time instead of all at once and that worked very well. Also, used a round 1-1/2" cookie cutter with scalloped edges that made the shortbread very "pretty". This recipe is excellent,, excellent, excellent!
This recipe has been a staple for parties and special occasions in our home for years. It gets rave reviews every time. I almost always make a double batch because these tasty morsels disappear fast. Just in the past year or so I've skipped the step of refrigerating the dough. I find the dough considerably more workable if I roll it out right after it's made.
I think they are fabulous.I had a little trouble with the dough at first. I couldn't get it to "hang" together, but it came around.

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