A little while ago I attended my friend Megan’s baby shower. There was an enormous amount of awesome food, and her mom Cheri had made these savoury shortbread. She served them with a delicious olive tapenade, and they were my favourite thing on the table. So of course I had to ask for the recipe. I brought them to a Christmas party recently, to rave reviews. With or without olive tapenade they are delicious, but I do recommend a glass of red wine to go with them.
The recipe is from Everyone Can Cook Appetizers by Eric Akis, and makes about 4 dozen cookies which can be frozen or consumed within days of eating. They are great to have in the freezer and pull out if you need a few for a last minute appie or a small bite with a glass of wine.
They require refrigerating the dough for a few hours, so you do have to plan ahead, or make the dough up to a few days ahead of time. Makes life simpler on the day of a party if you do this.
What you need:
- 1 cup butter, room temperature
- 1 & 1/2 cups flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 1/2 cup finely chopped unsalted pistachios
- 1/2 cup shredded aged white cheddar cheese
- 2 tablespoons freshly grated Parmesan cheese
What you do:
- Beat the butter until very light.
- In another bowl whisk together the flour, baking powder, cayenne and salt. Stir in the cheddar, Parmesan and pistachios. Add this to the butter and mix with your hands until you have formed a soft dough.
- Divide the dough in half. Roll each half into a solidly packed roll of about 4 cm in diameter. Wrap in plastic wrap and refrigerate for 2-3 hours, or longer.
- Preheat the oven to 300F and line two baking sheets with parchment paper. Cut the logs into 5mm slices and place them on the baking sheets about 2 & 1/2 cm apart. Bake one sheet at a time for 18-20 minutes. Remove from the oven and cool on a rack. Store in an airtight container. You can freeze them too.