Perfect for the holidays, these are the most delectable savory shortbread that can be served alone, or topped with a little cheese, or whatever you can dream up, really. One of the great things is, you make the dough, create rolls, wrap in plastic wrap, and store them in the fridge until you need them. Then just slice and bake whenever you need something quick.
Rosemary Shortbread Crackers
Ingredients
- 1 cup flour
- 1/4 cup grated Romano or Parmesan cheese
- 2 tsp minced rosemary
- Zest of 1 lemon (optional)
- 1 tsp lemon juice (optional)
- 1 tsp cracked pepper
- Salt
- 1 stick butter, cut into small chunks
- 1 TBSP sour cream or softened cream cheese, if needed
Instructions
- Place flour, cheese, rosemary, lemon zest, pepper, and salt in the bowl of a food processor. Process until combined.
- Add butter and lemon juice. Pulse several times, then turn the processor to on. If the dough does not start to come together to form a ball in a few seconds, add the sour cream or cream cheese.
- Process until a dough ball starts to form.
- Lay a piece of plastic wrap (at least 20") on the counter. Turn the dough onto the plastic wrap. Form a log about 1" across, wrap in plastic, and store in fridge.
- When you get ready to cook them, leave dough log (roll) out a few minutes, just long enough to be able to cut through it easily without tearing the dough up.
- Heat oven to 325°
- Cut roll into 1/4 inch slices. Place slices on a baking sheet lined with parchment. Bake about 15-20 minutes, do not brown.
- Recipe doubles easily, if you'd rather make more at one time.
Basil Pesto Shortbread Crackers
Ingredients
- 1 cup flour
- Salt and cracked pepper
- 1/4 cup basil pesto (and maybe a couple extra tablespoons)
- 1/4 cup butter, cut into chunks
Instructions
- Place butter, salt, pepper, and pesto in bowl of a food processor. Process until well combined.
- Add butter, pulse a few times, then process. If a dough ball does not begin to form in a few seconds, add a little more pesto. How wet the pesto is, will determine how much you have to add before a dough ball starts to form.
- Lay a piece of plastic wrap (at least 20") on the counter. Turn the dough onto the plastic wrap. Form a log about 1" across, wrap in plastic, and store in fridge.
- When you get ready to cook them, leave dough log (roll) out a few minutes, just long enough to be able to cut through it easily without tearing the dough up.
- Heat oven to 325°
- Cut roll into 1/4 inch slices. Place slices on a baking sheet lined with parchment. Bake about 15-20 minutes, do not brown.
- Recipe doubles easily, if you'd rather make more at one time. Can be made with any other pesto, like sun-dried tomato pesto.