A Savory Shortbread


With less than two weeks until Christmas, baking season is well underway in our kitchens. Alongside classic cookies, we're serving up some treats that strike a balance between savory and sweet. Pastry Chef Kara W. shared one of our favorite terrain recipes-- an herb-infused shortbread that can be served on its own or topped with a hint of icing. With a little help from festive cookie cutters, this versatile confection is becoming our go-to for holiday parties and snacking by the tree. Read on for the recipe, plus options for serving as a sweet cookie or savory cracker.

Savory Herb Shortbread
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1/2 cup confectioner's sugar
3 Tablespoons chopped rosemary, thyme or sage
1 Tablespoon honey
1 1/2 teaspoons kosher salt

Preheat oven to 300F. Using an electric mixer fitted with a paddle attachment, beat butter. Add confectioner's sugar, herbs, honey and salt, then beat until light and fluffy. Scrape down the sides of the bowl. In a separate bowl, combine flour, cornstarch, and baking powder. Add the flour mixture and beat on low speed until the dough is fully combined.

Roll out the cookies and cut into whatever shape you like-- leaves and snowflakes are some favorites at terrain. Bake at 300F until golden brown-- about 15 minutes. For a sweeter option, decorate with royal icing. Or, roll out the cookies more thinly and serve without icing as crackers for dips and cheese at holiday parties.

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