11. 9.18
As you read this, I’m in Kansas City, preparing to celebrate the nuptials of one of my favorite couples. So I’ll keep this short and sweet….well savory.
I’ve always had a pretty solid sweet tooth. In college, I could easily crush a pint of Ben & Jerry’s or a box of Oreos. I almost took pride in it. No I did, I definitely took pride in it. These days I’ve cut back on the over indulgences, but I’d be fooling myself if I thought I could cut out chocolate or ice cream forever. But one of the changes that has occurred as I continue to grow older, is my love for the salty and savory. I could still eat ice cream all the time, but nowadays, I also crave chips or a good dip or a whole box of garden salsa Wheat Thins. So when I decide to dabble in the savory world with what would otherwise be a sweet treat, it’s a welcomed change.
Shortbread cookies might be the easiest and most moldable recipe there is. You can add anything to it and they’re still perfect. These cookies are the answer if you need to quickly whip up something to watch the game on a Sunday. They’re filled with finely grated cheese and diced chives. I threw in some chopped bacon as well, and pull the dough together with a bit of sour cream. They smell like potato skins while they bake. The first time I made these I didn’t add in the bacon and they were still just as perfect. Sprinkled with a little salt on top and they are as binge-worthy as the second season of Big Mouth (have you watched it yet? It’s brilliant). I understand if a savory cookie may not be your thing, but that’s your loss kiddo! Cause these are the bees knees.
I’m not sure how much I’ll be on social media during the weekend, but keep a look out for some Kansas City adventures!
Cheddar and Chive Shortbread
Ingredients
- 1 1/2 cups flour
- 3/4 cup unsalted butter, room temperature
- 3/4 cup cheddar, finely grated
- 2 Tbsp fresh chives, roughly chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 Tbsp chopped bacon (optional)*
- 1 – 1 1/2 Tbsp sour cream
- coarse salt
Instructions
- Line baking sheet with parchment paper
- In the bowl of a stand up mixer cream butter with paddle attachment, about 3 minutes
- Slowly add in salt and pepper, than cheddar, chive and bacon (if using)
- Scrape down sides of bowl and add in flour, beat until just combined
- Add in 1 Tbsp sour cream, add in remaining 1/2 if dough is still too dry
- Roll out dough to 1/4 inch on a clean lightly floured surface
- Use a floured circular cookie cutter and stamp out cookies, move cookies to lined baking sheet
- Once there is no room left to stamp out more cookies, reroll and repeat until all dough is used
- Sprinkle course salt over all cookies
- Chill for 30 minutes
- Preheat oven to 350
- Once chilled bake for 16-18 minutes, bottom should just be starting to brown
- Allow to cool completely before removing, otherwise they will break apart
- Store in airtight container at room temperature
P.S.
*I go back and forth between wanting bacon in these cookies or not. Obviously if you don’t eat meat, omit, but they’re also really good without the bacon to begin with
