savory shortbreads

lemon rosemary shortbreads

  •  3-1/2 ounces cream cheese, at room temperaturerosemary1
  • 3 tablespoons unsalted butter, at room temperature
  • 2 teaspoons freshly grated lemon zest
  • 1 teaspoon fresh rosemary
  • 1/2 cup cake flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground red pepper
  • plus extra red pepper, coarse salt and finely chopped rosemary for edges

Place cream cheese, butter, lemon zest and rosemary in work bowl; process until creamy. Add flour cornstarch, salt and pepper. Using on/off turns, pulse process until clumps begin to form. Gather dough into a ball; then form into a log about 1-1/4 inches in diameter. Roll log in extra red pepper, coarse salt and finely chopped rosemary, then wrap in plastic or parchment. Refrigerate until firm, about 1hour.

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Slice dough in 3/8-inch thick rounds. Transfer to prepared baking sheets. Bake until golden, about 16 minutes. Transfer shortbreads to rack to cool. (May be prepared 3 days in advance. Store in airtight container at room temperature.)

blue cheese and walnut shortbreads

  • 3-1/2 ounces crumbled blue cheese (about 1/2 cup)
  • 3 tablespoons unsalted butter, at room temperature
  • 1/3 cup walnuts
  • 1/2 cup cake flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon ground black pepper

Place cheese and butter in work bowl; process until creamy. Add walnuts, flour cornstarch, salt and pepper. Using on/off turns, pulse process until clumps begin to form. Gather dough into a ball; flatten into a disk. Wrap in plastic; refrigerate until firm, about 1hour.

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Roll dough between sheets of plastic wrap 10 1/4 inch thickness. Remove top sheet of plastic. Cut with cutters into rounds or shapes, or cut into triangles. Transfer to prepared baking sheets. Bake until golden, about 20 minutes. Transfer shortbreads to rack to cool. (May be prepared 3 days in advance. Store in airtight container at room temperature.)


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