Savory cookies are the perfect antidote to holiday sugar fatigue. Not only are they a nice change-up from the usual array of sugary treats, but adults will love their bold, mature flavor, and warm, tender texture.
This shortbread is less traditional than your holiday cookie favorites, but we promise, its equally as delicious. We’re omitting the sugar, chocolate chips and other sweet add-ins for more complex, sophisticated flavors. In this cookie, it’s the savory-sweet combination of Wisconsin blue cheese, cherry jam and black pepper that makes it so unconventionally satisfying.
Plus, if you’ve spent too much time holiday shopping or wrapping presents, all it takes is a quick 10 minutes to bring this dough together. It’s a simple butter-egg-flour mixture that’s kicked up with salt, black pepper and tangy Wisconsin blue cheese crumbles. The crumbles stud the shortbread with melted pockets of full, earthy flavor while a finishing dollop of cherry jam adds just the right amount of sweetness.
Pairing these savory shortbreads with a festive cocktail or glass of wine is guaranteed to put any grown-up grinch in the holiday spirit. We recommend a classic Manhattan, or a fruity Pinot Noir or sweet Riesling. Add these cookies to a Wisconsin cheese platter and serve at your holiday cocktail party, or eat and imbibe along with hearty soups and salads for Christmas dinner.
If you’re looking for a few sweet options to serve alongside this savory one, check out our other new recipes for Soft Pumpkin Molasses Cookies with Spiced Mascarpone Whipped Cream and Eggnog Truffles.
Happy holiday cookie baking! (Recipe Below)
Servings: 16-18 shortbreads
1 stick (8 tablespoons) butter, chilled
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon black pepper
8 ounces Wisconsin blue cheese crumbles
1/4 cup heavy cream
1/4 cup cherry jam
In large bowl, sift flour, salt and pepper together. Cut butter into flour until mixture is crumbly with your fingers or a pastry cutter. Add blue cheese crumbles and toss until combined.
In small bowl, whisk egg and heavy cream. Add to flour mixture, folding the batter gently until just combined. The goal is to work the dough the least amount possible. Transfer to a sheet of plastic wrap and wrap/form the dough into a ball. Chill in the refrigerator for 4 to 6 hours.
Heat oven to 350°F. Remove dough from refrigerator, and place on a lightly-floured surface. Gently roll out the dough with a rolling pin or flatten with hands to make a circle roughly 1/4-inch thick. Cut out cookies with a circle pastry cutter 2 inches in diameter. Place cookies on a parchment-lined baking sheet. With your thumb, press a small indent in the middle of each cookie. Bake shortbreads for about 20 minutes, or until golden brown around the edges. Remove from oven and spoon 1/2 teaspoon cherry jam into the center of each cookie.
Shortbread cookies are best eaten the same day they are made.