I haven't made shortbread for a while. This recipe looked really good so I combined it with a parmesan shortbread recipe by adding 1/2 cup parmesan and extra salt and black pepper. They came out prety good but next time I want try it with chocolate shortbread. Mmmmmmm ....
Ingredients:
11 tbsp unsalted butter, melted and still warm
5 tbsp sugar
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups all-purpose flour
1/2 cup parmesan
Method:
In a medium bowl, combine the melted butter, sugar vanilla and salt. Add the flour and cheese and mix until just incorporated. Pat the dough evenly into a foil-lined 8 inch square pan. Let it rest for at least 2 hours or overnight (no need to refrigerate).
Position a rack in the lower third of the oven and preheat the oven to 300F. Bake the shortbread for 45 minutes.
Remove pan from oven, leaving the oven on. Let the shortbread cool for 10 minutes.
Remove shortbread from pan and cut it into oblong "fingers" or squares. Sprinkle with more parmesan cheese. Place the pieces slightly apart on a parchment-lined baking sheet and bake for another 15 minutes. Cool on a rack before storing.
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