• annaelizabethrossi

Savory Pecorino Thyme Shortbread


This is another easy and delicious recipe that is great to have on hand, ready to go in the fridge. The dough keeps nicely for over a week making it ideal to bake on demand when friends swing by for cocktails.  I also love recipes, like the Baked Eggs, that give you the basic “structure” and then allow you to play with flavors…depending on the mood and what you have available.

INGREDIENTS:

8 Tbs (1 stick) unsalted butter, room temp (I like Land O’Lakes)

1 cup hard cheese, finely grated (In this batch, I used 1/2 cup pecorino, 1/2 cup parmigiano)

1 tsp herbs, minced or ground (I used fresh thyme)

1/2 tsp salt

1/2 fresh cracked pepper

1 1/4 cup all purpose flour (King Arthur is great!)

1/2 cup nuts, finely chopped (such as pine nuts, pecans, or pistachio- optional for rolling log in at the end)

PREPARATION:

  1. Place the softened stick of butter in a mixer with a paddle blade and cream on medium low speed for 2-3 minutes.

  2. Combine grated cheese, herbs, salt and pepper in a small bowl and incorporate into the mixer.

  3. Add flour.  The majority of dough will ball together with a few pea size pebbles at the bottom of the mixer.  Add a tsp of water at a time if dough will not stick.

  1. Place the  dough on a clean service and form into a tight ball, integrating any straggling crumbs.  The dough should be dry but stick together nicely with pressure.

  2. Gently work ball into a 10″ long round log.  If you plan to roll the dough in nuts, do so now.

  3. Wrap tightly in plastic wrap and perfect the shape.

  4. Refrigerate for at least 1 hour and up to 1 week.

  5. When ready to serve, slice dough into 3/8″ medallions and line on a cookie sheet.  Bake at 350 for 20 minutes or until golden brown and serve.

*What you choose for the herbs can be the most fun- italian herbs are always a great choice but so are some of the more exotic blends like fennel and cumin, smoked paprika or pack a punch with cayenne.  Have fun!

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