Anyone know how to turn this into a savory shortbread?

See above, also to incorporate cheese

I've made this recipe several times. It's a really, really good recipe. I'm guessing you may find it savory if you just hold off sprinkling the sugar on top. To me, that's what gives this shortbread the sweetness.

I hope you like it as much as I do. I've had people beg for the recipe when they try it.

I would reduce the sugar to about 2TB and increase the salt to 1 to 1 1/2 tsp (you might have to experiment to determine how salty you want it).