SAVORY SHORTBREAD
For an extra indulgent hors d'oeuvre, top this cheddar cheese shortbread with smoked salmon and caviar, and serve with glasses of champagne.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 12 dozen
Number Of Ingredients 6
Steps:
- Add flour and cayenne pepper to the bowl of a food processor; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
- Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
- Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
- Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
- Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
- Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
- Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.
SAVORY MIXED-NUT SHORTBREAD
Inspired by the cocktail nuts served at Union Square Cafe in New York City - butter-rich, toasty warm and fragrant with rosemary and cayenne - this no-mixer press-in cookie is a joy to make. You simply melt butter with rosemary and black pepper, stir that into dry ingredients, and then press the dough into a pan. Salted nuts and more fresh rosemary go on top before the whole thing is baked and broken into ragged pieces. Persnickety cookie, this is not. Enjoy on a cheese board, with cocktails or after dinner with tea and dark chocolate. Or pack these in a cellophane bag and tie it with a bow to share as a gift. (The cookies will keep in an airtight container at room temperature for up to a week.)
Provided by Ali Slagle
Categories cookies and bars, appetizer, dessert
Time 45m
Yield One 9-by-13 pan (About 8 servings)
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. In a medium saucepan, combine the butter, rosemary sprig and 1/4 teaspoon black pepper. Cook over medium, swirling occasionally, until the butter is just melted. (You can also do this in a bowl in the microwave, stirring between 30-second bursts). Set aside to cool slightly. (Take a whiff of the butter; it smells like rosemary!)
- In an ungreased 9-by-13-by-2-inch pan, use a fork to stir together the flour, sugar and cayenne until combined. Remove and discard the rosemary sprig from the butter. Pour the melted butter into the dry ingredients. Stir with a fork to combine, then use your hands to mix until no dry spots remain.
- Press the dough evenly into the pan. Prick all over with a fork. Sprinkle the nuts and rosemary leaves on top, shake into a single layer, then press firmly into the dough until the nuts' sides are surrounded by dough. (This is important, otherwise the nuts won't adhere.) Sprinkle evenly with 1 teaspoon sugar and the remaining 1/2 teaspoon black pepper.
- Bake until golden brown (including in the center) and the edges start to pull away from the sides, 35 to 40 minutes.
- Let cool completely, then gently break up with your hands into jagged pieces. Nuts along the edge may fall out. (Those are yours to eat.) The shortbread will keep in an airtight container at room temperature for up to a week.
SAVORY PARMESAN SHORTBREAD ROUNDS
Provided by Andrew Schloss
Categories Appetizer Bake Quick & Easy New Year's Eve Parmesan Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, and cut each log into 1-inch pieces. Roll each piece into ball. Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart. Press each ball into 2-inch-diameter round. Sprinkle remaining 2 tablespoons Parmesan cheese over.
- Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely. DO AHEAD: Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to 1 month.
SAVORY PARMESAN SHORTBREAD ROUNDS
Found this in the December, 2007 issue of Bon Appetite, as I was clearing some space for more recent magazines. I haven't made them, but didn't want to let the recipe get away. Their serving suggestion - with pre-dinner drinks or on a salami platter.
Provided by NurseJaney
Categories Lunch/Snacks
Time 35m
Yield 24 rounds, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350*.
- Line baking sheet with parchment paper.
- Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in food processor.
- Add butter, and using pulse, process until dough begins to come together.
- Gather dough into a ball.
- Divide dough in half. Roll each half into 12-inch log.
- Cut each log into 1-inch pieces.
- Roll each piece into a ball and arrange on baking sheet about 1 1/2 inches apart.
- Press each ball into 2-inch diameter rounds.
- Sprinkle remaining 2 Tbsp Parmesan cheese over.
- Bake shortbread rounds until tops are dry and bottoms are golden brown; about 20 minutes.
- Transfer rounds to rack and cool completely.
- NOTE: Can be made 1 week ahead and stored in airtight container at room temperature, or freeze up to 1 month.
SAVORY SPICED SHORTBREAD BITES
These tasty little cocktail nibbles are irresistible with a nice glass of sherry by a winter fire, and everyone simply loves them. I wish I could remember where I found this! Possibly *Gourmet* magazine, years ago? No clue. They are more spicy than sweet, but the hint of sugar is just enough. I like to make lots of these to keep around for unexpected holiday guests...they keep a long time in a cookie tin.
Provided by La Dilettante
Categories Savory
Time 30m
Yield 30 pieces, 30 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter with sugar until fluffy. Blend all seasonings well with flour, and add all to the butter mixture. Mix with until just combined.
- On a lightly floured surface, knead about 8 times with hands, until dough comes together. Add ice water as needed if dough is too crumbly. Divide dough into 4 equal pieces. On a sheet of wax paper, roll each piece of dough into a 3/4"-thick log. Sprinkle lightly with a dusting of cayenne, or a mix of all the above spices if you like.
- Wrap each log in wax paper and freeze for about 20 minutes, until fairly firm.
- Slice about 1/2" thick and bake for 15 minutes at 350.
- (The logs can be frozen a week or more ahead of time, but you will want to let them soften a bit before slicing, to prevent crumbling.).
Nutrition Facts : Calories 48.5, Fat 3.2, SaturatedFat 2, Cholesterol 8.1, Sodium 194.6, Carbohydrate 4.6, Fiber 0.2, Sugar 0.9, Protein 0.6
SAVORY PECAN, PARMESAN AND THYME SHORTBREAD
Steps:
- Preheat the oven to 375 degrees. Spread the pecan pieces on a baking sheet and toast in the oven for about 8 minutes, until they are fragrant. Transfer to a cutting board to cool, then coarsely chop. Place the butter in the bowl of a stand or hand-held electric mixer; beat on medium speed for several minutes, until fluffy and light. Add the Parmesan cheese and beat until well blended. Remove the bowl from the mixer, then add the flour, toasted pecans, thyme, salt and pepper. Stir with a wooden spoon or spatula, then use your hands to help the dough come together. Divide the dough in half, then shape each half into a log 1 1/2 to 2 inches wide. Wrap the logs in plastic wrap and refrigerate for at least 1 hour or up to 3 days. When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cut one of the logs crosswise into 1/4-inch slices, arranging the rounds of dough 1 inch apart on the baking sheet. Bake for about 20 minutes, until golden. Transfer the shortbread to wire racks to cool completely before storing. Repeat to use all of the dough.
SAVORY PECAN, PARMESAN, AND THYME SHORTBREAD
How to make Savory Pecan, Parmesan, and Thyme Shortbread
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- With a hand-mixer or spoon, beat the Melt® until smooth. Add the parmesan cheese and mix until combined.
- Add the flour, salt, pepper, thyme, and nuts, and mix until a cohesive dough just starts to form.
- Form the dough into logs or roll to ¼ inch thickness between two sheets of wax paper. Chill for at least 1 hour.
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Slice the dough into ¼ inch rounds or cut into shapes and place on the prepared baking sheet.
- Bake for 12-15 minutes, until lightly golden colored.
SAVORY PARMESAN SHORTBREAD
Steps:
- Preheat oven to 350F. Line baking sheet with parchment paper. Mix flour, ¾ cup Parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, and cut each log into 1-inch pieces. Roll each piece into balls. Arrange dough balls on prepared baking sheet, spacing about 1½ inches apart. Press each ball into 2-inch diameter round. Sprinkle remaining 2 tbsp Parmesan cheese over. Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely. These should be good for about a week. Store them in airtight container at room temperature, or freeze them up to a month.
HONEY-KISSED SAVORY SHORTBREAD CRACKERS
It may seem like a lot of work to make homemade crackers. However, after you've tasted these sweet and savory crackers, I think you'll admit that it's worth every minute. They're crispy, cheesy, salty and have a lovely honey finish. They are basically cracker perfection. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 7 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, beat butter for 2 minutes. Mix in parsley. In another bowl, whisk flour, sugar, paprika, kosher salt, garlic powder and pepper. Add cheese; toss to coat. Add to butter mixture alternately with cream, beating until mixture comes together. Divide dough into 3 portions., On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Reroll and chill scraps as needed. Bake until crisp, 15-20 minutes. Cool completely on wire racks., In a microwave, melt butter and honey; stir until smooth. Stir in confectioners' sugar until smooth; fold in parsley. Top crackers with honey mixture; if desired, sprinkle with flaky sea salt. Let stand until set. Store between layers of waxed paper in an airtight container at room temperature.
Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 21mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love