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

Shortbread is such an elemental food; the rubbing together of flour and butter and sugar produces the most satisfying crumbly buttery texture when it’s baked.

Usually I get the urge to make shortbread during the colder months, and shortbread cookies are a holiday gift giving staple in our house.  But this savory Asiago Lemon Thyme Shortbread calls for a glass of wine on the deck.  Perfect for entertaining. They’d be a great addition to a cheese board.  And so much more satisfying than a cracker.

The great thing about shortbread is you can make it ahead and keep the dough in the fridge or freezer to slice and bake when you need it.

I like to make shortbread in my food processor, it’s quick and easy.  Everything goes in at once, and all you do is pulse the machine until the dough comes together.  The dough will be crumbly, it doesn’t have to be in one lump, but it takes a little experience to recognize this stage.  I like to finish bringing it together with my hands.

Turn the dough out onto a board and form it into a 7-8 inch log, just like slice and bake cookies.  Wrap the dough in plastic wrap and chill for a few hours or longer.  You can freeze the dough at this point, too.

When you are ready to bake, just slice the dough with a sharp knife to about 1/4 to 3/8 of an inch.   Arrange the slices on a parchment paper lined baking sheet and bake for about 10 minutes.  Your kitchen will smell of lemon, cheese and thyme.

They should be very lightly browned, don’t wait for too much color or they’ll be very crispy.  In general shortbread is fairly pale when it’s fully cooked.

Lemon Thyme Shortbread Crackers

Asiago Lemon Thyme Shortbread

Asiago Lemon Thyme Shortbread


  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1 cup finely shredded Asiago cheese
  • zest of 1 lemon
  • 2 Tbsp thyme leaves
  • 1 1/4 cups flour
  • 1/2 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


recipe adapted from Ina Garten



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22 Responses to Asiago Lemon Thyme Shortbread

  1. Therese Nelson says:

    Do you think these would work out if I used Pamela’s gluten free baking mix?
    Thank you!

    • Sue says:

      I have made shortbread with Bob’s Red Mill gluten free baking mix and it works, but the texture is just a little different, as you would expect, Therese. So I would assume your baking mix would work, too.

  2. K says:

    Could I sub parmagiano for the asiago? Looks like a great recipe, and I have everything else on hand. Can’t wait to try it — wine and crackers for a Monday night!

  3. Amy says:

    Recipe says 2 heaping Tablespoons – of what ? It’s listed right after the butter .
    Thanks !

  4. Ariana says:

    One stick of butter = 1cup? Some brands are only 1/2 cup per stick.

  5. startcooking says:

    These are FANTASTIC and dare I say, better than Ina’s!
    Adding the lemon and upping the amount of thyme has made all the difference. I did them in the food processor and it was very quick and easy. I then froze the 9″ log for 30 minutes before slicing them. If I cut them a bit more carefully, I could have gotten 24 but ended up with 22 perfect slices.
    Given I will be serving this to both tea and wine drinkers at 4 PM today, I also added 1/4 cup of confectioners sugar and cut the flour by 2 tablespoons. The shortbread has a delightful, slightly sweet and savory taste.
    Many thanks for ALL your shortbread recipes….they are inspired!

  6. These sound fantastic with a glass of wine as you say with endless flavor combinations. I am definitely a savory person.

  7. Air Purifier says:

    These look so yummy! Thanks for sharing!

  8. annie says:

    These look so good. I’ve thought about making these before…but now will for sure!

  9. Juls says:

    love your recipes :))

    check out my blog it would mean a lot to me

  10. Joanne says:

    I’m always intrigued by savory cookies and these look nothing short of delicious!

  11. Aarthi says:

    Hai Dear

    This looks yummy….you have a lovely blog… You have so many wonderful recipes..I have bookmarked you blog and some recipe from that to try..Please check out my blog.I am having a Giveaway in my blog..Please check it out and partcipate in that..


  12. Katie says:

    I have to make these! I also love making these lemon basil shortbread cookies.

  13. Sabrina says:

    These are amazing! I am making them this weekend!!!

  14. oh my! I am printing – these look fabulous!


    PS discovered your blog via Nantucket Daffodil!

  15. Hello Sue:
    These look so good and definitely different from a cheese cracker!!

  16. You can’t go wrong with Ina – I want to try her rum and raisin truffle recipe.
    Your biscuits are beautiful

  17. These look AMAZING!!!! I may need to adapt to gluten free and try.

  18. Val says:

    These look absolutely incredible. Great pics.

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