I don’t normally make savory cookies; they are just not a have-to-do-or-die thing in my world. Nowhere on my ever-growing bucket list has there ever read, “Bake a cookie using parsley, chipotle, and cheese.” However, recently I was stuck with the task of having to create a savory bake for a “cooking competition” I was auditioning for. While I didn’t come close to making it anywhere near the final chosen few, I had a great time throughout the entire process, met some lovely people, got a free vacation to NYC, broke out of my comfort zone in a massive way, and now have this amazing shortbread cookie in my speedily expanding stockpile of recipes, because of my recent unbelievable and once in a lifetime experience.
Sadly, I didn’t make the cut due to my lack of pastry and specialty baking experience; I’m not quite sure what to think about this. While it’s true that I don’t make a lot of pastries, I don’t think it’s from a lack of ability to do so. This either means that I will be challenging myself to make more advanced and never before baked by me creations, or that I will joyfully stick up my middle finger in protest, and continue to bake the desserts that I would want to eat or have someone else eat. I haven’t decided yet how this experience will have an effect on my life. I do know one thing for absolute certain though; this savory cookie was pretty damn phenomenal, and everyone that tried it completely raved about it. Those glowing reviews warmed my heart, especially after suffering defeat. For now, I think it’s best to master what I can do well, instead of dwelling on the things I haven’t even done yet, and to make lots and lots of these savory cookies to share with everyone, because they are just that marvelous.
- 1 Cup Irish Butter, Room Temperature
- 2 Cups All-Purpose Flour
- 1 Tablespoon Granulated Sugar
- 1 Teaspoon Dried Parsley
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Ground Chipotle Powder
- 1 Cup Freshly Grated Pecorino Romano Cheese
- 2 Tablespoons Heavy Whipping Cream
- Fresh Parsley and Additional Ground Chipotle Powder for Garnishing
- Preheat oven to 350 degrees.
- Cream the butter for 2 minutes on medium speed.
- Whisk together the flour, sugar, parsley, salt, black pepper, garlic powder, and chipotle powder in a medium bowl.
- Add the grated cheese and mix to combine.
- On low speed, slowly mix the flour into the butter until just combined.
- With the mixer still running, slowly drizzle in the whipping cream, mixing until just combined.
- Roll the dough out between two pieces of parchment paper, place on a baking sheet, and then freeze for 15 minutes.
- Use a metal cookie cutter to cut out shortbread rounds, then place them on a Silpat or parchment paper lined baking sheet, and top each with a parsley leaf and sprinkle of chipotle powder.
- Bake for 9 minutes.
- Cool on a baking rack, before packaging in an airtight container for storage.
- It is easier to work with half of the dough at one time when rolling it out. Place the unused portion in plastic wrap until you need it.
- When rolling out the dough between the parchment paper, I placed a Silpat mat underneath to keep the parchment paper from moving around. You can also use a dishtowel.
- When garnishing the cookies, try to use the flattest parsley leaves you can find, so that the edges don’t curl up during baking. It is also helpful for the leaves to be damp, or use a bit of water on your finger to pat them down into each shortbread round.
- Depending on the thickness of your shortbread, your cooking times may vary from mine.
- Sprinkle the top of each shortbread round with extra grated cheese in lieu of parsley leaves.
- Top with crumbled bacon.
Come Join Us in the Kitchen!
Subscribe to Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice to receive exclusive recipes, newsletters, and special updates.