Heaven = these savory shortbread cookies and a glass of wine! These are grown up shortbread cookies.
The subtle herb flavor enhances many wines, especially whites like sauvignon blanc or chardonnay and the butter/cheese component tames the oak and/or acidity. These disappear at any cocktail party I take them to.
They are quick to make, the dough stores in the fridge for a couple of days or you can freeze them and have them on hand for short notice.
You can get creative and change up the spice for rosemary instead of thyme.
See also the Savory Goat Cheese Shortbread recipe for another Middle Eastern inspired variation (delicious with red wine in particular).
I served these on a platter around the base of my Christmas Cocktail Grape appetizer tree for a Christmas wine tasting party and they were a hit!
They also make an interesting addition to a charcuterie board or an easy and unique hostess gift or party favor.
Lemon Thyme Savory Shortbread
- 1 ¼ cups flour
- ½ teaspoon salt
- ½ cup unsalted butter at room temp
- 1 cup shredded Asiago cheese
- 2 Tbsps fresh thyme leaves
- zest of one lemon
- Combine all ingredients in food processor and pulse until dough comes together.
- Turn out onto plastic wrap. You may need to work it with your hands a bit to get it to come together completely. When dough is uniform consistency form it into a log about 2" X 2". Log will be about 8 " long.
- Preheat oven to 350 degrees.
- Refrigerate log for about 30 minutes. Slice into ¼" slices and transfer to a baking sheet lined with parchment paper.To Freeze: wrap the log tightly and freeze up to 3 months. Defrost, slice and continue with next step.
- Bake 12- 15 minutes. Check to make sure they are not getting overly brown.
- Let cool before serving or transferring to an air tight container.