Savory Shortbread
From sunny 16 years ago
- 17 minutes to make
- Serves 16
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.
Ingredients
- 1 cup all-purpose flour shopping list
- 1/4 cup plus 1/2 tablespoon superfine granulated sugar shopping list
- 1/8 teaspoon salt shopping list
- 2 teaspoons finely chopped fresh flat-leaf parsley shopping list
- 1/2 teaspoon each finely chopped fresh sage, rosemary, and thyme shopping list
- 1 stick (1/2 cup) unsalted butter, softened shopping list
- 1 egg white, lightly beaten shopping list
- 16 small fresh parsley leaves shopping list
- 16 very small fresh sage leaves (1/2 inch) shopping list
- 16 fresh rosemary leaves shopping list
- 16 (1-inch) fresh thyme sprigs shopping list
How to make it
- 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.
The Rating
Reviewed by 1 people-
This classic song herb combination parsley, sage rosemary and thyme make your Savory Shortbread a great candidate for wine and cheese tasting.
Five forks and a big smile :)
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in loved it
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" It was excellent "