The cool thing about shortbread is that it’s super versatile. You can bake it up plain and sweet, fold in herbs, add a thumbprint for stuffing, cut back the sugar for something between a scone and a cracker – the possibilities are really endless! I served this savory shortbread as a brunchy finger food, and they were delicious! They sort of reminded me of mini quiche, but these were simpler to make.
Think of these as the less-sweet sister to those lavender marmalade thumbprint cookies from Monday.
Savory Herbed Shortbread with Pesto-Filled Thumbprints
- 1 1/2c Earth Balance
- 1/4c sugar
- 2t salt
- 1T dried thyme
- 2 1/2c all purpose white flour
- 1 batch of vegan cashew basil pesto (You’ll definitely have left over pesto.)
- Cream together the Earth Balance with the sugar, salt, and thyme.
- Add the flour, mixing well until you have a nice dough, and form the dough into a ball. If the dough is crumbly, add more Earth Balance, 1T at a time, until it forms a ball easily. Stick the dough into the fridge to chill for 30 minutes to an hour.
- Once the dough is chilled, preheat the oven to 350F.
- Form the dough into balls about 2 tablespoons at a time. Flatten each ball, and then (you guessed it!) use your thumb to make a little dent in each one. Spoon pesto into the center to fill in the dent, and place them on ungreased cookie sheets. Bake for 20 minutes, or until they look golden brown.
Let your shortbread cool completely before serving. Just like with sweet shortbread cookies, you’ll want to put natural wax paper between layers, if you have to stack these to store them.