Wednesday, June 17, 2009

PARMESAN & HERBS SHORTBREAD COOKIES

Judging by the quantity of sweet recipes I post, some of you might think that I am only passionate about desserts and such kinds of sweet food. That isn't quite true. Although I must confess to having developped a sweet tooth over the years, I still very much love savory food. The truth is I can't live without one or the other! Just like Yin and Yang, they are indispensable, inseparable, complementary and very important to me...

So, this Wednesday, instead of sharing with you a recipe that'll cause your blood sugar to rise, I've decided to blog about a gourmet and terribly addictive appetizer which might effect your cholesterol level instead!

Homemade appetizer cookies are fantastic as they can be made sing a variety of flavors/ingredients and are generally more scrumptious as well as healthier than the store-bought ones. Not forgetting that summer is the perfect season for outdoor happy hours and picnics, so it is for that reason that I thought you'd like to discover a wonderful Barefoot Contessa recipe for "Parmesan & Italian Herbs Shortbread Cookies" (free adaptation), which I came across while surfing on a blog called "64 Sq ft Kitchen" (USA).

Those "Parmesan & Italian Herbs Shortbread Cookies" are some of the best savory crackers I've made so far as they are irresistibly rich, mouthwateringly cheesy, delightfully herby and incredibly flaky. Not only are do they have a lot of character and a hooking flavor, but they also look really cute and classy with their black and white sesame seed decorations.

Be assured that once you have baked a batch of those delicate savory shortbreads, you'll never go back to buying those, dry, cardboard-tasting, bland, transfat and terrifyingly noxious industrial crackers again!

~ Parmesan, Italian Herbs & Sesame Seed Shorbread Cookies"
Recipe freely adapted from Barefoot Contessa.

Yields about 25-30 shortbread cookies.

Ingredients:
1 Stick (120g) Unsalted butter, at room temperature
2 Tbs Olive oil
3 Oz (90g) Freshly grated Parmesan

1 1/4 Cups (160g) All-purpose flour
1/4 Tsp Sea salt
1 Tbs Dried Italian herbs (mix)

1/2 Tsp garlic powder (optional)
1/2 Tsp Freshly ground black pepper
Enough Black and white sesame seeds for garnishing the cookies

Method:
1. In a bowl, mix the butter and olive oil until creamy.
2. Add the Parmesan, flour, salt, herbs, garlic powder and black pepper and mix to combine in order to get a dough.
3. Put the dough into a floured surface and shape it into a 13-inch long log.

4. Wrap the dough, roll the log in the sesame seeds and freeze it for 30min (or until needed/you will still be able to slice it).
5. Using a sharp knife, slice the log into ½ inch thick discs.
6. Arrange the cookies on a sheet pan, lined with parchment pape
r. Bake at 180° C (350° F) oven for about 20 minutes or until the edges start to brown.
7. Let cool on a rack.

Remarks:
If you don't have any Parmiggiano Reggiano, then you can use Grana Padano, pecorino or cheddar.

Serving suggestions:
Serve as an apetizer with artisan bier, white wine, cherry tomatoes and grapes.

***************

~ Sablés aux Parmesan, Herbes Italiennes & Graines De Sésame ~
Adaptée librement de Barefoot Contessa.

Pour 25-30 biscuits.

Ingrédients:
120g de Beurre non-salé, à température ambiante
2 CS d'Huile d'Olive
90g de Parmesan fraîchement rapé
1 1/4 Tasses (160g) de Farine blanche/fleur
1/4 de CC de Sel de mer
1 CS d'Herbes Italiennes
1/2 CS d'Ail en poudre (en option)
1/2 CC de Poivre noir fraîchement moulu
Sufisemment de graines de sésame noir et blanche pour la garniture

Méthode:
1. Dans un bol, mélanger le beurre mou jusqu’à ce qu’il devienne crémeux.
2. Ajouter l'huile d'olive, le parmesan, le sel, la farine, le poivre noir, les herbes et l'ail.
3. Mélanger le tout jusqu’à obtention d’une pâte.
4. Mettre la pâte sur une surface légèrement farinée et former en boudin d’une longeur de 33 centimètres, puis le rouler dans les grain
es de sésame.
5. Mettre la pâte dans un film plastique et l'entreposer au congelateur pendant 30 minutes ou jusqu’à ce que vous en ayez besoin.

6. A l’aide d’un couteau bien éguisé, couper le boudin en disques d’un centimètre et demi d’épaisseur.
7. Arranger les biscuits sur une plaque recouverte de papier sulfurisé.
8. Faites cuire dans un four préchauffé à 180° C pendant 20 minutes ou jusqu’à ce que les bords des biscuits deviennent légèrement dorés.

9. Laisser refroidir sur une grille.

Remarques:
Si vous n'avez pas de Parmesan, vous pouvez utiliser du Grana Padano, du pecorino ou du cheddar.

Idées de présentation:
A servir lors de l'apéritif avec de la bonne bière artisanale, du vin et du raisin.

92 comments:

  1. Lovely post, Rosa! I so agree with you about needing both sweet and savory. These crackers look fabulous (I love most anything with Parmesan)and are really pretty to look at, too. Oooh and easy, too. Perfect! I will be making these for my housewarming party in September!!!

    ReplyDelete
  2. These savory cookies sound excellent! I love the crust of black and white sesame seeds!

    ReplyDelete
  3. they look very appetizing with their black&white garnishing !

    ReplyDelete
  4. Ciao Rosa ! They look so appetizing (and addictive )! I'm a bit scared of myself !!

    ReplyDelete
  5. They are so cute, I bet you can't stop at just one!

    ReplyDelete
  6. Love savoury cookies, and these look attractive.
    I have to watch my cholesterol, but I guess on can't hurt. :)

    ReplyDelete
  7. Wow those cookies really looking good and like the sesame seeds on the sides.. looks perfectly baked wish to taste one

    ReplyDelete
  8. Tes cookies en version salée sont très originaux !

    ReplyDelete
  9. WOW, Rosa, those look amazinglly delicious and perfect! I LOVE parmesan, and this is a preparation I'm bookmarking right now!! Thank you for posting this and making mouths everywhere water!

    ReplyDelete
  10. these look absolutely lovely. i like savory shortbread - should make it more often!

    ReplyDelete
  11. Merci pour cette tres jolie idee !
    bises

    ReplyDelete
  12. Tes cookies au parmesan partiraient très vite à l'heure de l'apéritif Rosa.
    Bises

    ReplyDelete
  13. These look fabulous, and I will most certainly make them! So glad you stopped by as well. I "see you" all the time on various other blogs we frequent. I figured it was about time I came for a visit. So glad I did! Hope you're having a great week ;-)

    ReplyDelete
  14. Marvelous Rosa! really appealing and tempting too ... i totally agree with you a meal would be incomplete without a perfect dessert.

    ReplyDelete
  15. Looks and sounds delicious! Love the seeds!

    ReplyDelete
  16. Mmmmmm!
    Ils sont bien beaux tes shortbreads.
    :)

    ReplyDelete
  17. des cookies salés il faut vraiment que je teste ! et avec toutes ces petites graines autour j'adore

    ReplyDelete
  18. humm miam ça ma l'air bon !! bise sandra

    ReplyDelete
  19. Absolutely delicious Rosa! These look very addictive...and I love the sesame seeds!

    ReplyDelete
  20. Ces biscuits salés sont très appétissants....

    ReplyDelete
  21. Savory cookies! I've never tried them, but these look great :)

    ReplyDelete
  22. Ils sont vraiment très jolis et très appétissants tes petits sablés et de plus ils doivent être bien parfumés !
    Bonne journée !!!
    Bises

    ReplyDelete
  23. yummy savoury cookies, love the look of black and white sesame seeds!!

    ReplyDelete
  24. I like the sesame mix! :) Very pretty and delicious,

    ReplyDelete
  25. Molto belli da vedere da presentare e sicuramente deliziosi...un saluto affettuoso!

    ReplyDelete
  26. Fabulous! These look so delicious!

    ReplyDelete
  27. I've always wanted to try making these savory-type crackers. Love your version with the sesame seeds.

    ReplyDelete
  28. Rosa, these look addictive. Btw, Barefoot Contessa did a blue cheese version of those - I saw them on the FN - they looked pretty good too :)

    ReplyDelete
  29. je craque rosa..je les fais ce week end, je ne peux pas resister

    ReplyDelete
  30. Ils ont une très jolie couleur ! C'est lié à l'huile d'olive ? Ou la lumière ?

    ReplyDelete
  31. TIUSCHA: Merci! C'est du à la cuisson et au fromage, je crois...

    ReplyDelete
  32. OH! OUI! Rosa! ils sont superbes ces shortbreads, et salés en plus! Top du top!

    La prochaine fois que tu viendras sur mon blog, peux-tu me faire une petite parenthèse pour me dire si cette recette serait bien pour mon découpoir(évidemment tu sais duquel je parle). Dis-moi s'ils gonflent ou changent beaucoup de forme... j'estime que non, parce qu'ils ne contiennent pas de levure aucune, mais sait-on jamais... je préfère l'entendre par la bouche de la pro! LOL

    ReplyDelete
  33. ..wow!!.. je veux bien goûter moi!!.. j'adore tout ce qui contient du parmesan!!!!vive l'apéro lol!!..

    ~nancy xx

    ReplyDelete
  34. These look so wonderful, Rosa! What a lovely and elegant savory treat! I would love some with a little creamy, smooth brie, please! ;)

    ReplyDelete
  35. comme ca a l'air delicieux !!! il est 17:05 peut etre ai-je meme le temps d'en preparer encore avant l'arrivee de mon Habibi ;)
    corinne

    ReplyDelete
  36. Tes sablés doivent etre à tomber de gourmandise avec le parmesan et les graines de sésame!!

    ReplyDelete
  37. Those look absolutely gorgeous, Rosa! You are so right about the yin and yang! :)

    ReplyDelete
  38. Oh I love savoury stuff. These are just the sort of cookies I would love to nibble. Brilliant Rosa, & thanks for the substituion ideas!

    ReplyDelete
  39. Wow! Les crackers maison sont si bons, et les tiens sont aussi beau que bon j'imagine!

    ReplyDelete
  40. Ca donne vraiment fain ces cookies sales!

    ReplyDelete
  41. Your parmesan cookies look delicious! Love the sesame seeds on the edges.

    ReplyDelete
  42. des diamants salés et parfumés : miam miam...

    ReplyDelete
  43. Sounds scrumptious Rosa, I might have to borrow the recipe since I don't own the book.
    xoxo,
    elra

    ReplyDelete
  44. These savory cookies look and sound divine Rosa.

    ReplyDelete
  45. Tout simplement extra pour accompagné un apéritif, tes photos donnent envie de croquer dans tes cookies :) bisous

    ReplyDelete
  46. Magnifiques ces sablés! On en croquerait....Bises

    ReplyDelete
  47. Wow Rosa, those look so good, I would love to try one now!!

    ReplyDelete
  48. These shortbread cookies look so good and tasty with parmesan cheese and the herbs...yummie. Love your pictures!

    ReplyDelete
  49. A great snack with a charming contrast between the black and white sesame!
    You need the sweets to enjoy the savory ones and vice versa :)

    All the best!

    Gera

    ReplyDelete
  50. They look delicate and delicious Rosa! :)

    ReplyDelete
  51. I love the sprinkle of sesame seeds there ;D


    PS: Cat-killer still not found yet...grrrrrr... ;(

    ReplyDelete
  52. delicious recipe, tempting photos and so creative :) thse cute cookies sound addictive. m sure my kids gonna adore this :)

    ReplyDelete
  53. hummm! super bon! tout à fait à mon goût! bisous

    ReplyDelete
  54. Hello! This is my first comment in your blog, which I love! These cookies are so cute for an appetizer, I have to try them!

    ReplyDelete
  55. Rosa, these look divine. There is something so moreish about homemade cheese biscuits - they're much better than storebought, I agree. This is going in my 'to make' file!

    ReplyDelete
  56. How kind of you to keep an eye on our cholesterol levels and make sure they don't get too low ;-) No seriously though, these look wonderful!

    ReplyDelete
  57. Oh wow they look gorgeous and delectable....j

    ReplyDelete
  58. Rosa,
    I am surprised to see such cookies on your blog:) These are the kind of cookies that you could find in every Turkish bakery.
    Iffet

    ReplyDelete
  59. Super delicious post. I love shortbread cookies and you've made it even better with the addition of parmesan. Also great idea with the black/white sesame seeds.

    ReplyDelete
  60. Je croquerai volontiers dans un de tes délicieux sablé...ils ont l'air extra!
    Bises

    ReplyDelete
  61. Very good, i like the Colors, black and white sesame looks great. :)

    ReplyDelete
  62. I love the idea of a savoury cookie, and Ina is always wonderful.

    ReplyDelete
  63. Hum Rosa ....superbe et gourmande petits choses que tu nous presente la .... encore et toujour bon et tres beau !

    ReplyDelete
  64. those look so beautiful! I made a recipe of hers for snap peas that used black sesame for garnish. Very dramatic. I would eat the whole plateful!

    ReplyDelete
  65. Savoury cookies! Oh yum! I like how attractive they are with the sesame seeds.

    ReplyDelete
  66. Nummy ... love all kinds of shortbread cookies, and these look very fancy!

    ReplyDelete
  67. cookies with sesame..awesome!!

    ReplyDelete
  68. Enfin j'arrive à passer, heureusement d'ailleurs , je n'aurais pas voulu rater une de tes recettes,
    en ce moment je suis dans une phase cookies mais tes biscuit salé sont très tentant , bravo pour cette bonne idée et pour les photos toujours très belles.

    ReplyDelete
  69. Rosa darling, you are so skillfully coated the edges with two sesame seeds, the cookies turn out to be such a beauty, I bet the taste same good too!

    ReplyDelete
  70. Ils sont superbes, cela me donne trop envie d'en faire, bises

    ReplyDelete
  71. Rosa, these look great. I have a bad habit of needing to alternate between snacking on sweet and savoury foods. My partner is the big savoury food cook. I do sweets. It works well as I'm never short of either. These look great. I think you're right, so much better than bought!

    ReplyDelete
  72. Those crackers look amazing Rosa, so delightful.

    ReplyDelete
  73. I like savoury crackers more than the sweet ones sometimes.would love to try it one day!

    ReplyDelete
  74. So funny you made these! We're going to try a variation of the same recipe too. They sound really good.

    ReplyDelete
  75. Scrumptious indeed,Ina's recipes are usually very rich,love those pretty sesame topping:)

    ReplyDelete
  76. super ces sablés !
    je garde la recette , j'aime beaucoup servir ce genre de petits fours pour l'apéro

    ReplyDelete
  77. These are wonderful... I will certainly try them. Warda's 64 Foot Square Kitchen is a wonderful blog, too.

    ReplyDelete
  78. These savoury parmesan shortbread cookies sound really good and they look great with the sesame coating!

    ReplyDelete
  79. Ils sont superbes ! et très appétissants, j'aime beaucoup les sablés salés

    ReplyDelete
  80. Ce week end j'ai du monde, des petits sablés comme ça seront parfait. ;)

    ReplyDelete
  81. tiens j'ai fait un peu les mêmes ce we, super bons en apéro !
    bisous

    ReplyDelete
  82. Oh how come I only discovered these today?! The cookies are lovely! This weekend my parents come to visit me so I am going to bake these for sure!

    ReplyDelete
  83. I love the black and white sesame seeds. It really makes these crackers look so much more sophisticated and modern.

    ReplyDelete
  84. hummm joli proposition de gourmandise !!!

    bises

    virginie
    http://lesgourmandisesdevirginie.blogspot.com/

    ReplyDelete
  85. Hello Rosa, I've made your cookies:
    http://wegetarianka.blox.pl/2009/07/KRUCHE-CIASTECZKA-Z-PARMEZANEM-I-ZIOLAMI.html

    great for cool beer, thx for the receipe :) and regards from Poland

    ReplyDelete
  86. WEGETARINKA: Thanks for passing by and for your kind words! I'm glad you liked those cookies...

    ReplyDelete