Savory Herb Shortbread

[Guest guest]

Savory Herb Shortbread

 

1 c. unsalted butter, at room temperature, cut into small cubes

 

1 c. finely shredded sharp cheddar cheese

2 T. dried thyme or leaves from 1 bunch of fresh thyme, chopped fine

2 T. dried oregano or leaves from 1 bunch of fresh oregano, chopped fine

Leaves form 2 or 3 fresh sprigs of rosemary, chopped fine

2 c. all purposed unbleached flour

1 t. sea salt

 

Combine the butter and cheese in a large bowl. Add the the thyme, oregano and

rosemary to the cheese mixture. Mash with a fork to distribute evenly. Add

the flour and salt. Mix first with your fork and then with your hands until the

flour is mixed in well.

 

Divide the dough in half and quickly roll into a log, 8 inches long by 1 1/2

inches in diameter. Wrap each log in plastic wrap and refrigerate at least 24

hours or up to 3 days or freeze for up to 1 week. (If frozen, defrost in the

refrigerator for 24 hours before slicing).

 

Preheat oven @ 350 degrees F. Line rimmed baking sheets with parchment paper.

Cut each log into slices 1/4 inch thick. Place on the prepared sheets, spacing

about 1 inch apart.

 

Bake until the edges begin to brown, 12- 15 minutes.Remove from oven and let

cook on the baking sheet for 2-3 minutes. Then transfer to a wire rack to cool

completely. Store in an airtight container with layers of parchment paper for

up to 2 days.

 

Makes about 3 - 4 dozen sjprtbread disc.