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Semi-Savory Rosemary-Cheese Shortbread Cookies

I wanted a cookie with a bit of a savory edge to take to a nut-free event, and already had some experience with rosemary in cookies, so these were born. 

Sheets lightly greased         Oven 300/250 degrees F       Time 35'

1/2 cup sugar

Mill together:*
  450 grams hard wheat
  150 grams rice
  3 tsp
dried rosemary leaf
OR use
    4 cups unbleached or whole wheat pastry flour
    3 cups unbleached or whole wheat pastry flour PLUS 1 cup rice flour
    3 teaspoons ground rosemary
1 teaspoon soda
1/2 teaspoon salt
1/4 cup buttermilk powder

1/2 cup butter   

4 oz finely-grated cheese

Water to texture (about 1 cup)

Whisk together the dry ingredients.  Beat in the butter until the mixture is fine and crumbly.  Add the milk and water to texture.

Pat dough into 4-6 inch circles, 1/4 inch thick, directly onto the baking sheets.  Cut wedges into the dough.  

Bake at 300 degrees for 25 minutes then drop heat to 250 degrees for an additional 10 minutes until cookies are just becoming firm on top.  With a spatula, divide them at the pre-cut wedge marks and lay on racks to cool.   They will firm up as they cool.

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