Tender shortbread wedges,
flavored with Parmesan and rosemary, is served topped with a
spiced cranberry compote.
Parmesan
Rosemary Shortbread
- 1 cup (4-ounces) Parmesan
cheese, freshly grated
4 tablespoons unsalted butter, slightly softened, cut into chunks
1/2 cup all-purpose flour
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
1/4 cup toasted walnuts, chopped
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
For Topping:
1 (12-ounce) package cranberries
1 1/2 cups granulated sugar
3/4 cup water
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 medium onion, chopped
1 medium apple, cored, chopped
1 tablespoon red wine vinegar
Optional Toppings:
Cheddar slices, Gruyère slices, walnuts
- Preheat oven to 425°F
(220°C). Mix Parmesan and butter in food processor until
mixture resembles coarse crumbs, using on/off motion. Add flour,
rosemary, walnuts, pepper and salt. Process until ingredients
hold together.
- Remove dough from bowl.
Divide dough into two equal halves. On a lightly floured surface,
roll each half into a circle about 7-inches round and 1/8-inch
thick. Cut into eight wedges. Transfer wedges to a cookie sheet.
Bake until golden around edges, about 6 to 8 minutes. Remove
from cookie sheet and cool on wire rack. Store in a covered container
up to one week or freeze for up to two weeks.
- For topping, combine cranberries,
sugar, water and spices in large saucepan. Bring to a boil. Reduce
heat to medium and cook 10 minutes or until mixture thickens.
Stir in onions, apple and vinegar. Cook over medium heat 15 minutes.
Cool and store covered in refrigerator for up to two weeks.
Makes 16 servings.
Recipe provided courtesy of the American Dairy
Association.
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