Asiago Pesto Savoury Shortbread Cookies

When we think of cookies, we usually think of something sweet. During the holiday season we are bombarded by sweet treats.  Chocolate, cookies, candy canes, just to name a few,  and so this week in the delishsis kitchen, we decided to try a little experiment- savoury cookies.

In going with our theme this week of shaking up traditional shortbread cookie recipes, we created this savoury Asiago & Pesto cookie.  It might sound strange- pesto and cheese in a shortbread cookie?- but we promise you’ll love this savoury cheesy cookie that tastes more like gourmet cracker. It will be a welcomed change on the dessert table, at the office or in a cookie swap. We hope you try it, and enjoy it this holiday season!

Again, we’ve used a shortbread cookie recipe from our good old Betty Crocker cookbook and made some modifications.


  • 3/4 cup butter, softened
  • 1  1/2 cups of finely grated Asiago cheese
  • 1/2 tsp pesto (or if you want a more intense pesto flavour bump it up to 1 tsp)
  • 1  3/4 cups all-purpose flour



  1. Heat oven to 350
  2. In a large bowl, beat butter and sugar (with electric mixer on medium or by hand)
  3. Add pesto an cheese and combine
  4. Stir in flour slowly (if dough ends up too crumbly, add more butter)
  5. On a lightly floured surface, roll out dough and stamp out cookies with a cookie cutter
  6. Bake on ungreased cookie sheet
  7. Sprinkle with some extra cheese
  8. Bake 12-14 min or until set
  9. Remove from pan and rest on wire rack


2 thoughts on “Asiago Pesto Savoury Shortbread Cookies

  1. Do you take requests? I am just thinikng of a great dish I made a couple of summers ago that everyone loved. It required fresh roasted peppers (yellow, orange or red taste better than the green) which are not hard to roast. You peel the blistered black skin off. We filled the peppers with a mixture made up of chevre (goat cheese), fresh garlic and a splash of Worcestershire, and then we sprinkled fresh chopped chives over the top. There may have been other ingredients but those are the biggies. I could picture these ingredients on a pizza all sliced up and put on with the cheese mixture. To hold it all in place, maybe a complementary very mild cheese like fresh mozz or a mild havarti?

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