Recipe

Savory Shortbread Recipe

Add Step-by-Step Photos	Sunny / All my dishes 1 year, 5 months ago 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. Prep:20m Cook:17m Servings:16	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

Put oven rack in middle position and preheat oven to 375°F.

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.

Bake until golden, 15 to 17 minutes. Recut wedges while shortbread is hot, then cool completely on sheet on a rack.

Shortbread keeps in an airtight container up to 5 days.

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Comments

zena824 1 year, 5 months ago said:
I dearly love shortbread..and these look yummy...
thanks Sunny.

borinda 1 year, 5 months ago said:
Oh how divine these must smell when baking! Thanks for sharing such a lovely recipe.

tpatti 1 year, 5 months ago said:
I love the idea of a savory shortbread!

vindee 1 year, 2 months ago said:
Savory shortbread sounds divine. i was just wondering...does the sugar not make this a bit sweet?

sunny 1 year, 2 months ago said:
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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