For Father’s Day this year, I decided to test a savory shortbread idea for my dad. I like testing my shortbread flavor ideas on him, since he’s such a willing guinea pig. I had some leftover pecans from making bourbon balls and decided to add blue cheese to add some real flavor. So here goes with my Blue Cheese Pecan Shortbread.
Time for another shortbread post! Shortbread is my all-time favorite type of cookie. It’s buttery, light and slightly sweet. But what I love most about shortbread is that you can experiment with so many variations, from savory to sweet to somewhere in the middle. For my latest experiment, I was making something special for my parents highlighting some of my favorite Asian flavors: matcha (green tea) powder and black sesame seeds. So here’s my shortbread with an Asian twist: Macha Sesame Shortbread Flowers!
It was raining and overcast in NYC yesterday morning, which always makes me want some kind of comfort food. I always love shortbread cookies because they’re not overly sweet. I decided to whip up a batch but I wanted to experiment a bit and add a little surprise. So the surprise? The cookies have cheese in them!