Savory Pecan Parmesan And Thyme Shortbread Recipes

PARMESAN AND THYME CRACKERS

Parmesan and Thyme Crackers image

Provided by Ina Garten

Time 1h10m

Yield 30 to 36 crackers

Number Of Ingredients 6

Ingredients

1/4 pound (1 stick) unsalted butter
3 ounces grated Parmesan
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Steps:

Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
Meanwhile, preheat the oven to 350 degrees F.
Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

SAVORY PECAN, PARMESAN AND THYME SHORTBREAD

SAVORY PECAN, PARMESAN AND THYME SHORTBREAD image

Categories Cookies Appetizer

Yield 36 cookies

Number Of Ingredients 7

Ingredients

1/2 cup pecan pieces
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup freshly grated Parmesan cheese
1 cup flour
1 tablespoon minced thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 375 degrees. Spread the pecan pieces on a baking sheet and toast in the oven for about 8 minutes, until they are fragrant. Transfer to a cutting board to cool, then coarsely chop. Place the butter in the bowl of a stand or hand-held electric mixer; beat on medium speed for several minutes, until fluffy and light. Add the Parmesan cheese and beat until well blended. Remove the bowl from the mixer, then add the flour, toasted pecans, thyme, salt and pepper. Stir with a wooden spoon or spatula, then use your hands to help the dough come together. Divide the dough in half, then shape each half into a log 1 1/2 to 2 inches wide. Wrap the logs in plastic wrap and refrigerate for at least 1 hour or up to 3 days. When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cut one of the logs crosswise into 1/4-inch slices, arranging the rounds of dough 1 inch apart on the baking sheet. Bake for about 20 minutes, until golden. Transfer the shortbread to wire racks to cool completely before storing. Repeat to use all of the dough.

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