Asiago Lemon Thyme Shortbread is a buttery, savory shortbread cracker perfect for the cocktail hour! Add them to a cheese platter for a luxury touch.
Shortbread is such an elemental food; the rubbing together of flour and butter and sugar produces the most satisfying crumbly buttery texture when it’s baked.
Usually I get the urge to make shortbread during the colder months, and shortbread cookies are a holiday gift giving staple in our house. But this savory Asiago Lemon Thyme Shortbread calls for a glass of wine on the deck. Perfect for entertaining. They’d be a great addition to a cheese board. And so much more satisfying than a cracker.
The great thing about shortbread is you can make it ahead and keep the dough in the fridge or freezer to slice and bake when you need it.
I like to make shortbread in my food processor, it’s quick and easy. Everything goes in at once, and all you do is pulse the machine until the dough comes together. The dough will be crumbly, it doesn’t have to be in one lump, but it takes a little experience to recognize this stage. I like to finish bringing it together with my hands.
Turn the dough out onto a board and form it into a 7-8 inch log, just like slice and bake cookies. Wrap the dough in plastic wrap and chill for a few hours or longer. You can freeze the dough at this point, too.
When you are ready to bake, just slice the dough with a sharp knife to about 1/4 to 3/8 of an inch. Arrange the slices on a parchment paper lined baking sheet and bake for about 10 minutes. Your kitchen will smell of lemon, cheese and thyme.
They should be very lightly browned, don’t wait for too much color or they’ll be very crispy. In general shortbread is fairly pale when it’s fully cooked.
Ingredients
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1 cup finely shredded Asiago cheese
- zest of 1 lemon
- 2 Tbsp thyme leaves
- 1 1/4 cups flour
- 1/2 tsp salt
- lots of fresh cracked black pepper
Instructions
- set oven to 350F
- Put all of the ingredients into the bowl of a food processor fitted with the metal blade and pulse, about 30 times, until the dough comes together.
- Remove from the processor and bring the dough into a lump, using your hands. Work it slightly if it is still crumbly.
- Form it into a smooth 7-8 inch log. Wrap in plastic wrap, smoothing it out as you wrap, and twist the ends securely.
- Refrigerate until well chilled, at least a few hours, or overnight. I like to cradle the log of dough on a thick dish towel so it remains round.
- Slice into 1/4 - 3/8 inch thick slices and bake on a silpat or parchment lined baking sheet for about 10 minutes. The shortbreads will still be quite pale.
- Let cool for a few minutes on the pan, and then on a rack
Notes
recipe adapted from Ina Garten
notes:
- For recipes featuring the sweeter side of shortbread check out my Butter Pecan Shortbread, or my Scottish Lemon Sugar Shortbread.
Don’t forget to pin these Asiago Lemon Thyme Shortbread Cookies!
30 Comments
Linda Huling
August 18, 2019 at 12:57 pmLove this recipe. 5 stars. don’t know where to rate it…
Sue
August 18, 2019 at 2:35 pmOh thanks Linda!! You can rate it right on the recipe, and thanks so much :) Those stars are a big help :)
Whitney
December 17, 2017 at 11:00 amHi Sue! I’ve made these before and they were fantastic. I just whipped up a batch and put it in the freezer to firm up. I started to cut them and they are completely crumbly. I did it the same way as last time. It almost seems like the mixture wasn’t moist enough. Help!!
Sue
December 17, 2017 at 11:08 amSometimes if you don’t mix the dough really thoroughly the butter and flour don’t bind together and it can be crumbly ~ could that have been an issue? Also it’s easy to measure flour differently every time, and you may have gotten more flour than you did the first time. Another thought is that the log might have been too cold, sometimes having it a little softer helps with the slicing. Hope this helps Whitney.
Kendall S.
December 14, 2017 at 8:43 amHow many cookies does your recipe normally make?
Sue
December 14, 2017 at 9:02 amAbout a dozen, Kendall, depending on how thick you slice them.
Vivi
June 7, 2017 at 12:01 amHave you ever run across the herb lovage and thought to experiment with recipes? I would love to know as I have a huge 6 foot plant in my garden that comes up every year to taunt me to use it for something…it is an old medieval herb…not much used today but I think is a component in the Maggi sauce. Very like celery/parsley and a hint of yeast!
Sue
January 26, 2019 at 4:30 pmFascinating, and no, I have no experience with it!
Therese Nelson
May 4, 2016 at 8:55 amDo you think these would work out if I used Pamela’s gluten free baking mix?
Thank you!
Sue
May 4, 2016 at 9:21 amI have made shortbread with Bob’s Red Mill gluten free baking mix and it works, but the texture is just a little different, as you would expect, Therese. So I would assume your baking mix would work, too.
K
December 7, 2015 at 10:30 amCould I sub parmagiano for the asiago? Looks like a great recipe, and I have everything else on hand. Can’t wait to try it — wine and crackers for a Monday night!
Sue
December 7, 2015 at 11:05 amOf course, feel free to substitute any hard cheese!
Amy
October 24, 2015 at 7:38 pmRecipe says 2 heaping Tablespoons – of what ? It’s listed right after the butter .
Thanks !
Sue
October 25, 2015 at 8:05 amThat was a typo, Amy, sorry, and thanks for spotting it!
Ariana
February 19, 2015 at 9:13 pmOne stick of butter = 1cup? Some brands are only 1/2 cup per stick.
Sue
February 20, 2015 at 7:18 amYes, that’s right, 1 stick of butter is 1/2 cup,
startcooking
February 7, 2014 at 11:34 amThese are FANTASTIC and dare I say, better than Ina’s!
Adding the lemon and upping the amount of thyme has made all the difference. I did them in the food processor and it was very quick and easy. I then froze the 9″ log for 30 minutes before slicing them. If I cut them a bit more carefully, I could have gotten 24 but ended up with 22 perfect slices.
Given I will be serving this to both tea and wine drinkers at 4 PM today, I also added 1/4 cup of confectioners sugar and cut the flour by 2 tablespoons. The shortbread has a delightful, slightly sweet and savory taste.
Many thanks for ALL your shortbread recipes….they are inspired!
Cheers,
Kathy
Sam @ My Carolina Kitchen
July 24, 2013 at 3:32 amThese sound fantastic with a glass of wine as you say with endless flavor combinations. I am definitely a savory person.
Sam
Air Purifier
August 18, 2011 at 10:56 pmThese look so yummy! Thanks for sharing!
annie
August 15, 2011 at 11:12 pmThese look so good. I’ve thought about making these before…but now will for sure!
Juls
August 4, 2011 at 12:16 pmlove your recipes :))
check out my blog it would mean a lot to me http://bonchicbongenrej.blogspot.com
Joanne
August 2, 2011 at 11:28 amI’m always intrigued by savory cookies and these look nothing short of delicious!
Aarthi
August 2, 2011 at 4:33 amHai Dear
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Aarthi
Katie
August 2, 2011 at 4:16 amI have to make these! I also love making these lemon basil shortbread cookies.
http://www.bonappetit.com/recipes/quick-recipes/2011/07/lemon-lime-basil-shortbread-cookies
Sabrina
August 1, 2011 at 5:52 pmThese are amazing! I am making them this weekend!!!
Everything Coastal
August 1, 2011 at 4:20 pmoh my! I am printing – these look fabulous!
Caron
PS discovered your blog via Nantucket Daffodil!
Jane and Lance Hattatt
August 1, 2011 at 3:46 pmHello Sue:
These look so good and definitely different from a cheese cracker!!
The Caked Crusader
August 1, 2011 at 3:40 pmYou can’t go wrong with Ina – I want to try her rum and raisin truffle recipe.
Your biscuits are beautiful
Nantucket Daffodil
August 1, 2011 at 3:00 pmThese look AMAZING!!!! I may need to adapt to gluten free and try.
Val
August 1, 2011 at 1:10 pmThese look absolutely incredible. Great pics.