Savory Pecan, Parmesan, and Thyme Shortbread

Since I do more sweet than savory cooking, I tend to overlook cookbooks with few or no dessert recipes. That said, i've found great recipes in general cookbooks, usually by chance. A new item in the Carnegie Library will catch my eye and i'll flip though it. If I find an interesting recipe, i'll jot it down in my journal.

When I noticed this recipe for Savory Pecan, Parmesan and Thyme Shortbread, I thought it'd be a great addition to my current repertoire of small butter cookies. The shortbread are elegant, crisp, and packed with the bold flavors of cheese and fresh herbs.

Like the other shortbread i've made, these become quite bitter when over-baked. Bake the cookies until they're just golden at the edges. In the book, the photographed cookies were quite brown and the given baking time was 20 minutes. This was too long for small cookies, so i'd suggest checking them after 12-13 minutes. I only copied the ingredients and baking time/temperature from the book, so these directions are mostly from memory.

Savory Pecan, Parmesan, and Thyme Shortbread
loosely adapted from Outstanding in the Field by Jim Denevan

8 tbsp unsalted butter, at room temperature
1/2 cup freshly grated parmesan cheese
1 cup all purpose flour
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tbsp chopped fresh thyme leaves
1/2 cup toasted chopped pecans

With a hand-mixer or spoon, beat the butter until smooth. Add the parmesan cheese and mix until combined. Add the flour, salt, pepper, thyme, and nuts, and mix until a cohesive dough just starts to form. Form the dough into logs or roll to 1/4 inch thickness between two sheets of wax paper. Chill for at least 1 hour. Preheat the oven to 350F and line a baking sheet with parchment paper. Slice the dough into 1/4 inch rounds or cut into shapes and place on the prepared baking sheet. Bake for 12-15 minutes, until lightly golden colored.