Savory Shortbread Recipe from Cold Picnic

Need a fast last minute entertaining idea before company arrives? Have we got one for you. Last week, the most delish package—a lovely holiday gift of handmade shortbreads—arrived at Lonny HQ from the Brooklyn-based store Cold Picnic. Despite the vast abundance of sweets on our desks, we couldn't keep our hands off the savory treats. So we pressed the company for the recipe, and it turns out that they're super quick and easy to make—just how we like our DIY baked goods. Want to try them for yourself? Keep reading for the step-by-step instructions.

(Photo courtesy of Cold Picnic)
The design duo started with this recipe from Savory Simple, but in the Cold Picnic rendition, the rosemary and thyme is replaced with fresh sage. We can't recommend them enough!

Parmesan and Sage Shortbread

Ingredients
- 1 stick salted butter at room temp
- 4 oz grated Parmesan
- 1/4 teaspoon salt (or more to taste)
- 1 tablespoon fresh sage, finely chopped
- 1 1/4 cup all purpose unbleached flour
- 1 tablespoon water

1. Place the butter in a stand mixer with the paddle attachment and mix on medium-low until creamy. Add the Parmesan, salt, pepper, sage, and flour—one at a time—until evenly combined.

2. Add 1 tablespoon of water to help bring the dough together.

3. Flatten and wrap dough in plastic wrap. Chill until firm, at least 30 minutes.

4. Preheat the oven to 350 degrees. Roll the dough to a log* about 2" wide. Wrap in saran wrap and refrigerate for at least 30 minutes. To speed up the process you can freeze for 5-10 minutes. This will harden the dough enough to slice into thin, cracker-like pieces. (*If you want round, perfectly shaped crackers, one trick is to save a cardboard roll from your paper towels and stuff the dough in the middle. Pack tightly and refrigerate or freeze as above, then peel paper off.)

5. Place the crackers on a parchment paper-lined baking tray and bake for approximately 15 minutes. Depending on the thickness of your crackers, this time can vary so keep an eye on them.
I'm the Market Editor on Lonny. Follow me: Twitter
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