Savory Pecan Parmesan And Thyme Shortbread Recipes

ROSEMARY PARMESAN SHORTBREAD

Steps:

• Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
• Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
• Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.

PARMESAN AND THYME CRACKERS

Steps:

• Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
• Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

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.

THYME AND LEMON SAVOURY SHORTBREAD

Steps:

• Stir together the flour, salt, lemon zest and thyme.
• Rub in the butter with your fingertips to form a breadcrumb-like consistency.
• Using a wooden spoon, beat in the egg and yolks (reserve a small amount of beaten egg for brushing).
• Knead a couple of times then wrap and place in the fridge for half an hour.
• Unwrap and roll out until half an inch thick. Cut into whatever shape you wish - the traditional is strips.
• Use a fork to brick the tops of the biscuits, then brush with the remaining egg and sprinkle generously with the sea salt.
• Place in a pre-heated oven at 350F until golden (about 20 minutes). Turn out onto a rack to cool. Serve at room temperature.

PARMESAN SHORTBREAD

Steps:

• Preheat oven to 325.
• Line an 8 inch square pan with buttered foil.
• Beat all ingredients except flour in a mixing bowl with an electric mixer until light and creamy, 3-4 minutes.
• Add flour and continue to mix at lowest speed until smooth dough forms.
• Scrape dough into pan and press evenly with the back of a spoon.
• Pierce dough randomly with a floured fork.
• Bake 35 minutes until firm.
• Let cool slightly then invert pan over your cutting board.
• Remove the foil and cut the shortbread into 2 inch squares.