Recipe

Savory Shortbread Recipe


Savory Shortbread Recipe
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These are amazing savory cookies. They can be eaten alone, with a meal or my favorite, with cheese and a glass of wine. = ) You can use any favorite herbs and you can only use one if you like.

Sunny

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Ingredients
  • 1 cup all-purpose flour
  • 1/4 cup plus 1/2 tablespoon superfine granulated sugar
  • 1/8 teaspoon salt
  • 2 teaspoons finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon each finely chopped fresh sage, rosemary, and thyme
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 egg white, lightly beaten
  • 16 small fresh parsley leaves
  • 16 very small fresh sage leaves (1/2 inch)
  • 16 fresh rosemary leaves
  • 16 (1-inch) fresh thyme sprigs

Directions
  1. Put oven rack in middle position and preheat oven to 375°F.
  2. Stir together flour, 1/4 cup sugar, salt, and chopped herbs in a bowl, then add butter and stir with a fork until mixture forms a dough. Divide dough in half and pat each half into a 6 1/2- to 7-inch round on an ungreased baking sheet. Crimp edges of rounds and cut each into 8 wedges with a sharp knife. Lightly brush with egg white and arrange 1 leaf of each herb on each wedge. Brush herbs lightly with egg white and sprinkle with remaining 1/2 tablespoon sugar. Prick each wedge once with a fork.
  3. Bake until golden, 15 to 17 minutes. Recut wedges while shortbread is hot, then cool completely on sheet on a rack.
  4. Shortbread keeps in an airtight container up to 5 days.

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Comments


I dearly love shortbread..and these look yummy...
thanks Sunny.


Oh how divine these must smell when baking! Thanks for sharing such a lovely recipe.


I love the idea of a savory shortbread!


Savory shortbread sounds divine. i was just wondering...does the sugar not make this a bit sweet?


The amount of sugar is less than half of what regular shortbread cookes call for so while it does add a hint of sweetness, it's more a nice contrast to the savory spices. I actually use half sugar and half splenda for baking. = )


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