Monday, December 27, 2010

Parmesan Thyme Shortbread

After all the sweets at Christmas some salty shortbread is a great way to ease the sugar rush. The thyme accentuates the flavor of the Parmesan and makes for a bright cookie that would easily pair with a sparkling wine (or Sparkling grape juice!) for New Years. 

I promised you when I went to the  Metropolitan Cooking & Entertainment Show that I was going to try my hand at making the Parmesan thyme, cheddar (and rosemary) and white chocolate salted oatmeal cookies I tried from Cookie Zen.....and I came through! I've already made the sharp cheddar Scottish shortbread and the  white chocolate salted oatmeal cookies so it was time to round out the batch! The Scottish shortbread should go well with red wines, and the oatmeal would be similar to these lovely little Parmesan ditties and go well with the sparkling wines (and juices). Wondering about all the (things in parentheses?). I don't drink. I'm dry tipsy. The alcohol in cough syrup is enough to make me dance on a table! Okay, so that's an exaggeration, but I trust these wine suggestions from Cookie Zen. 

I have recipes for plenty of the cookie pairings they recommend, so for New Years why not whip up batches of these cookies to pair with the wine you'll be drinking at your parties? Fun and inventive, I'm sure your guests will enjoy it. And the kids can join in too with their sparkling juices (like me)! 

Cherry Tea Cakes Pairing Guide: 

Sparkling Wine/Sparkling White Grape or Peach: Parmesan Thyme Shortbread (recipe below), white chocolate salted oatmeal cookies and lemon basil shortbread

White Wine/ Sparkling White Grape or Pear:  gingersnaps, lemon coconut sables, and macarons



It's a really fun idea, for New Years or book club parties! I hope you enjoy it and these cookies! 

Parmesan Thyme Shortbread

1/2 cup unsalted butter
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 cup shredded Parmesan cheese 
1 cup flour
1 tsp. thyme 

Using electric mixer fitted with paddle attachment, beat together butter, salt, and black pepper at medium speed just until blended. Add Parmesan and flour and mix at low speed just until mixed thoroughly. Use your hands to gather the dough into a ball and then press into a disk, wrap in plastic wrap and chill for half an hour.

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

On lightly floured surface, roll out dough to 1/2-inch-thick round. Sprinkle thyme over top and proceed to roll dough to 1/2 inch thick. Cut dough into one inch squares and place one and a half inches apart on the lined cookie sheets.

Bake until lightly golden and beginning to brown on edges, about 11 to 13 minutes. Cool on sheets.

29 comments:

  1. The shortbread looks amazing~ did you use fresh or dried thyme?

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  2. This is really a lovely recipe. It also photographs well. This is my first visit and I really love the food and recipes you feature here. I'll be back often. Have a great day. Blessings...Mary

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  3. These are so pretty to look at and most likely better to eat.

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  4. I tried parmesan and poppy seed shortbread once and it was amazing. I need to try these ones!

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  5. Okay I have to try these! They are sure to impress! I love it!

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  6. The look so delicious and perfect with sparkling wine. Yum.

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  7. Very nice... I love the wine pairings. Thanks!

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  8. I can't wait to make these!! Savory shortbread? I just know these will be addicting. I may just scratch some of the things I was going to make this week and try these instead. Great idea and recipe.

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  9. I recently discovered that shortbread doesn't come together easily. Does the parmesan help in this savory version of shortbread?

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  10. I'm dying for more savory dishes. My brain and taste buds are muddled with too much sugar. :p Love the blend of herbs and cheese together. Always a winner.

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  11. Fantastic! Love the cheese in here....happy new year!

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  12. Always great to have info on pairing wines - thank you!

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  13. Gorgeous looking shortbread. Hmmm... I wish I could have a taste.

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  14. Your shortbread looks wonderful! Happy New Year.

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  15. These look fabulous! Perfect for a New Year's party!

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  16. I like my shortbread sweet, but this definitely is worth trying!

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  17. These look totally irresistible. Shortbread is so wonderfully buttery to begin with. And adding cheese could only make them more heavenly.

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  18. i'll echo comment 1: please do share if you used fresh or dried thyme. would love to make this.

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  19. sorry! completely spaced out. i used dried, that i dried myself from fresh. lol. so.... kinda both! but dried is perfectly fine for the recipe. :)

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  20. What a nice make ahead appetizer or finger food for a party. Will free up the hostess to enjoy the party more. Thanks for sharing.

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  21. I love the sound of these. Something savory and crunchy and complex.

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  22. These are such tasty little treats are a great take on the tried and true shortbread. Declious idea!!

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  23. These look mighty tasty! I'm definitely going to try these right away. Thanks for sharing the recipe!

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  24. Tried these....very, very nice. Simple to make, delicate texture with a smooth savory taste. The wonderful shortbread melt is yummmmmmy.
    I used fresh thyme in my first batch.
    In my second I exchanged and kicked it up a bit with Rosemary (fresh), freshly grated Parm and Romano, sea salt and a hearty dash of chipotle--just to play around with and they were delish!! I can see using this as a base to have some fun with!!

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  25. It's nice to see some savory recipes, after all the sugar buzz that I've had for last couple pf weeks. These would be a nice alternative to crackers, when paired with wine.

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  26. I can't wait to try these AND the cheddar version. I plan on giving some as gifts and wondered how long they keep. I know they get gobbled up quickly, just wondering if I'm safe to make these a few days in advance.

    Kelly

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