I have a confession. Although I bake a lot I don’t really have a sweet tooth. Salt is what I crave, especially anything that combines sweet and salty flavors. These savory thyme shortbread “cocktail cookies” fit the bill. They dress up a cheese plate and will be a perfect New Year’s Eve nibble with a glass of bubbles. I packaged them up in pretty Christmas cookie boxes and gave them to holiday party hosts this year. I credit legendary baker and cookbook author Dodie Greenspan for creating the term “cocktail cookies” for her latest book “Dorie’s Cookies.”
- 2 cups flour
- 1/4 cup cornmeal
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 1/2 tbsp chopped, fresh thyme leaves
- Whisk flour, cornmeal and salt together in a small bowl.
- Using a stand mixer with a paddle attachment, beat together butter and sugar.
- Add egg yolks and chopped thyme leaves.
- Add dry ingredients and mix just until dough holds together.
- Roll dough into two logs about two inches in diameter. It will be a very crumbly, so you will have to shape them into logs with your hands. Wrap in wax paper or plastic wrap and chill until firm, about an hour.
- Pre-heat oven to 350 degrees Fahrenheit.
- When logs are chilled. Slice into 1/4 inch thick disks.
- Place on parchment paper lined baking sheets. Bake until edges start to turn golden brown, about 10 minutes. Watch them carefully because they will bake quickly.
- Remove from oven, let cool on a wire rack.
You can substitute other chopped herbs for the thyme.