The Notebooks
by Josée Fiset

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shortbread cookies

“I’ll have the sage square…. No, wait, I’ll take the shortbread round sprinkled with thyme…. You know what? I’ll just get both.” It’s so hard to have only two. These lovely shortbread cookies remind me of mah-jong, because I only want to eat them in imperfect pairs. Actually, I want to eat them all. So much better than chips, these savoury cookies are just what you need at your next cocktail hour.

Preparation : 30 minutes

Baking : 15 minutes per cookie sheet

Efficiency : About 35 cookies, depending on size




1. In a food processor, mix the flour, Parmesan, fleur de sel and herbs. Add the butter. Add in the egg and mix until the dough starts to come together. If the dough is dry, add a few drops of water. Shape the dough into 2 balls, wrap in plastic wrap and let rest for 30 minutes.

2. Preheat oven to 350°F (180°C).

3. On a floured work surface, roll out one ball of dough to approximately 1/10 in. (3 mm) thick.

4. Using a cookie cutter (2 in./5 cm) or a long knife, cut the dough into circles or squares. Lightly brush the cookies with the beaten egg. Sprinkle with herbs, spices, fleur de sel and pepper.

5. Place the cookies on a baking sheet lined with parchment paper leaving some space between them. Bake on the middle oven rack, one sheet at a time, for about 15 minutes, or until the cookies are golden. Store in an airtight container approximately 1 week.


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