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Parmesan, Rosemary and Thyme Shortbread
Nb persons: 0
Yield: 25 to 30 cookies.
Preparation time:
Total time:
Source: Vancouver Sun
Do not work the dough too much as it will toughen the cookies. | |
4 oz (113 g) | unsalted butter, room temperature, (cut into cubes) |
1/4 tsp (1 mL) | salt |
1/2 tsp (2 mL) | freshly ground black pepper |
1/2 tsp (2 mL) | freshly chopped thyme leaves |
1/2 tsp (2 mL) | freshly chopped rosemary |
3 oz (85 g) | finely grated Parmesan |
1 1/4 cups (310 mL) | all-purpose flour |
1 tbsp (15 mL) | water |
Place the butter in a stand mixer. Using the paddle attachment, mix on medium-low speed until creamy.
Add salt, pepper, and herbs until evenly combined and then add the Parmesan until just combined.
Mix in flour on low-medium speed until the dough resembles coarse meal. Add 1 tbsp (15 mL) of water and mix on medium speed until the relatively dry dough comes together.
Shape dough into a ball with your hands and flatten into 1/2 inch (1 cm) thick disc, wrap in cling film. Chill dough in refrigerator until firm, at least 30 minutes (dough can be frozen at this stage for later use).
Preheat oven to 350 F. Line two baking sheets with baking parchment or a Silpat.
On a lightly floured surface roll dough to 1/4 to 1/2 inch thick (6 mm to 1 cm). Use approximately 1 ½ to 2 inch (4 cm to 5 cm) diameter circular cookie cutter.
Place cookies on baking tray at least 1 inch (2.5 cm) apart.
Bake for approximately 25 minutes, turning the baking trays after 12 minutes for even cooking. The base of the cookie should be golden with the sides just beginning to brown at the base of the cookie.
As an alternative to rolling the chilled dough flat, hand roll the dough into a log (before chilling), approximately 1 1/2 inches (4 cm) in diameter, then wrap in cling film and chill for 30 mins. Then cut the log into 1/2 inch (1 cm) slices and bake.
Store in an airtight container in a cool dark place.
Makes 25 to 30 cookies.
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