Monday, February 24, 2014

Herbed Shortbread Wafers

These would be great as an appetizer, served with a Cabernet Sauvignon Wine.

This recipe is an adaptation of an adaptation of a recipe from Ina Garten....... Oh well! It looks good enough for me. We have an extensive herb garden and I will make these.

1 stick (8 TBS), butter, softened
1/4 C grated fresh parmesan cheese (grate fresh parmesan cheese yourself for maximum flavor)
1/4 tsp salt
1/4 tsp pepper
1 tsp fresh chopped thyme
1 tsp fresh chopped rosemary
1 1/4 C flour
1 TBS water

In a stand mixer with a paddle attachment:
Mix medium low until creamy
Add cheese, salt, pepper, herbs, flour ( incorporate each ingredient separately and mix until incorporated).
Add water
Form the dough into a disc, wrap in plastic and refrigerate for 30 minutes.
Preheat the oven to 350 degrees.
Roll out the dough on a floured surface to 1/4" - 1/2" thick. Use a 2" - 3" round cookie cutter. You can also form the dough into a log and refrigerate it for 30 minutes and then slice it into rounds.

Line a sheet pan with parchment paper and place the wafers 1" apart and bake for 22 - 25 minutes.

Peace in the Kitchen!

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