Savory parmesan shortbread cookies, a savory shortbread recipe for your appetizers and snacks with a delicious goat cheese dip recipe!
This is a very quickly made savory cookie, dump all ingredients in your food processor, assemble the dough in a log, chill and bake. And you can vary the cheeses and herbs in so many ways.
I have a mold for making my cookies in the form of spoons, fancy, isn’t it? But you can just cut your log in square cookies of about 1/2 inch thick.
About the goat cheese dip, if you do not like goat cheese, just leave it out. I used thyme leaves for the cookies but I do not recommend to use them for the dip because they are a bit thick and hard and they do not blend well, I used a soft mix of dry herbs, you can use parsley, basil or even tarragon.
1/2 cup (113 g) unsalted butter, soft
1 cup (40 g) parmesan, finely grated
1 tbsps. thyme leaves
1 1/4 cups (162 g.) flour
1/2 tsp salt
Fresh black pepper
Goat cheese dip:
5 oz. (150 g.) Cream cheese
3 tbsp. soft goat cheese
1 heaping tbsp. dry herbs
Zest of 1 lemon
3 tbsps. Greek yogurt
Salt and pepper to taste
Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper
Add all the ingredients into the bowl of a food processor fitted with the blade and process until the dough starts to clump
Pour the dough onto a piece of plastic wrap, press the dough to bring it together and form a log (I don’t bother trying to make a round log, I just make square ones), wrap it tightly and chill for a minimum of an hour or overnight
If you have the same kind of mold than I do, fill your molds right away and chill
Cut the log into about 1/4 inches’ thick cookies
Into the oven for about 12 to 14 minutes for the squares, 11 minutes for the spoons, or until the sides start to brown
Let cool for about 5 minutes into the baking pan before manipulating
Into a small bowl, add all the ingredients and mix with a fork
Only spread just before serving or the cookies will become soft and messy
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