Friday, December 17, 2010

Rosemary Parmesan Savory Shortbread

From the recipe archive: Perfect for the holidays...

I messed up. It's not often that I mess up but I did...Oh man that was fun, I couldn't even keep a straight face typing that because messing up is a huge part of my daily schedule. I am the biggest clutz ever. Surprisingly, I was a ballet dancer for years and years which generally requires grace and the whole clutz thing has caused my ballet teacher mother much dismay. But I play my part and put on the "never trip over over myself" (in public) part quite often.

The other day though, I tripped up in the kitchen making crackers. Tragic, I know. I used way too much butter and they essentialy baked like a shortbread. I was pretty bummed. I was looking for a crisp cracker but you can't always get what you want and sometimes that's a good thing because there are such things as "happy accidents". It seems like happy accidents happen to me when I'm trying too hard to figure things out. I was trying too hard with these crackers when really they wanted to do their own thing. And they did. What I thought was a total failure turned into a perfectly delicious accident. Basically a savory shortbread was the outcome and it was fantastic. So for all of the times that things don't work exactly the way I want them to, thank you kitchen gods. I will continue to appreciate that you probably know better than I do.

8 tablespoons unsalted butter
1/2 cup grated Parmesan
1 1/4 cups all purpose flour
1/4 teaspoon salt
2 teaspoons finely chopped fresh rosemary

1. Using either a hand mixer or electric mixer, beat the butter until creamy. Add the remaining ingredients and mix until the dough forms a ball.
2. Place the dough on a lightly floured surface and roll in a log, 2 inches in diameter and aproximately 12 inches long.
3. Wrap the dough in plastic wrap and place in the freezer for 30 minutes or refigerate overnight.
4. Preheat the oven to 350 degrees.
5. Cut 1/4 inch sliced rounds of dough and place on a baking sheet. Bake for about 20 minutes or until lightly browned. Remove from oven and cool completely on a wire rack.


Chow and Chatter said...

oh they look wonderful though send some my way Rebecca

David said...

Rosemary Parmesan Savory Shortbreads were really amazing... I made them for my wife and she loved it..Thanks man... I made a little changes which I want to share with you guys...These will improve the taste more... You can use Patan ghee instead of oil and instead of sault use garlic salt... regards...

Madeline said...

Thanks Rebecca!

Your welcome David, glad your wife liked them :)

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