My brother-in-law Tony’s cousins, Sheree and Chris Shone, have a beautiful winery called Brigadoon in the Willamette Valley in Oregon. We spent a really lovely afternoon there a couple of years ago, enjoying the wine, the scenery, and these delicious shortbread cookies. I make them for almost every party we have.
Make these your own by finding particular flavors that you enjoy. My favorite add ins: a couple tablespoons chopped walnuts, hazelnuts, or pecans, Aleppo pepper to taste, or substitute thyme for the rosemary.
- 1 stick plus 2 T. unsalted butter (Danish butter is the best), room temperature
- 1 T. minced rosemary
- 1-2 T. Herbes de Provence
- 1 to 1 1/2 c. shredded Parmesan (I use a microplane)
- 1 cup AP flour
- salt/pepper to taste
- Maldon salt for garnish
- Cream the butter together with the herbs, Parmesan, and salt and pepper.
- Add 1 cup of flour, and just blend it in — don’t beat it too long or the cookies will be tough. If dough seems too dry, add 1 – 2 T. more butter, or up to 1/8 cup of water.
- Roll the dough into a log on a lightly floured surface. I usually cut in half and make two rolls — easier to handle) thinking of what size cookie you want — usually 1 1/2 inch inches in diameter for me. Wrap tightly in Saran Wrap and refrigerate for at least one hour.
- When dough is firm, unwrap and slice into 1/4 ” to 1/2″ slices — no thinner or they’ll melt before they cook. Place th slices on a parchment lined baking sheet. Sprinkle with some freshly ground salt aool nd pepper — and maybe some minced walnuts?
- Bake at 350 degrees F for about 15 – 18 minutes or until very lightly golden brown. I start checking the color at 12 minutes.
- Cool on a baking rack. Sprinkle with a few flakes of Maldon salt.