Today’s post is one that may seem unusual. Last night I was looking through the 2006 Christmas Cookies magazine from Better Homes and Gardens and I came across the section on savoury cookies. I wanted to post a cookie that was different from all the others that have been posted on the 24 Days of Christmas Baking.
I found this recipe for a shortbread with rosemary and dried cranberries. It has very little sugar and once baked it is brushed with an orange glaze. I immediately knew I wanted to give this a try. As I was mixing the ingredients, Janna said to me “do I smell rosemary?” Knowing that I was baking a cookie, she was quite perplexed.
After the shortbread came out of the oven and we tried it, we acknowledged that this is not your typical dessert cookie. The magazine recommends this be an appetizer and that it goes well alongside a fruity red wine such as Pinot Noir or Shiraz. Janna and I commented that this shortbread would be great with some nice cheese. We really enjoyed it. This cookie is not going to make it to Christmas!
The recipe calls for baking it on a cookie sheet but I used my Pampered Chef round baking stone. I find the stoneware is perfect for shortbread cookies. Since it was on the stone, I added a little extra time in the oven. Yummers! I will definitely make this savoury shortbread again!
Press the dough on a cookie sheet or baking stone into an 8 inch circle. Scallop the edges and cut it into 16 wedges. Bake it for 25-30 minutes at 325F.
- 1 1/4 cup flour
- 3 tbsp sugar
- 1 1/2 tsp fresh rosemary minced
- 1/8 tsp cayenne pepper
- 1/2 cup butter
- 3 tbsp dried cranberries , minced
- 1/3 cup icing sugar
- 1/4 tsp orange zest
- 2-4 tsp orange juice
- In a large bowl, mix the flour, sugar, rosemary and cayenne. With a pastry blender, cut in the butter. The dough should be crumbly.
- Stir in the cranberries. With your hands, knead the dough until it starts to come together and you are able to form a ball.
- On an ungreased cookie sheet or round baking stone, form the dough into an 8 inch circle. With your fingers, make scalloped edges. Using a knife, cut the circle into 16 wedges.
- Bake the shortbread in a 325F oven for 25-30 minutes. The edge of the shortbread should just start browning. Do not overbake. Let the shortbread rest for a couple minutes.
- Cut the shortbread into the 16 wedges and let cool.
- Stir together the icing sugar, orange zest and orange juice to form a glaze. Brush the glaze on the shortbread.