RECIPES: Savory Shortbread with Smoked Gouda and Pecans

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1 cup white whole wheat flour

½ cup all-purpose flour

1/8 teaspoon cayenne red pepper

1 tablespoon finely minced fresh oregano

¼ teaspoon salt

2 cups finely shredded smoked Gouda

¼ cup (one-half stick) unsalted butter

1 cup finely chopped and toasted pecans

2 egg yolks, slightly beaten

Apple and/or pear slices, kiwi slices, favorite jam or preserves*
In a large bowl, whisk flours and spices together. With a pastry blender, cut in cheese and butter until mixture resembles coarse crumbs. Add pecans and egg yolks. Stir until combined. Form mixture into a ball, picking up loose pieces and incorporating as you knead into a ball. Divide dough in half and shape each half into a 9-inch circular log. Wrap logs in waxed paper or plastic wrap. Refrigerate at least 2 hours.
Heat oven to 425°F. Cut each log into ¼-inch slices and place slices on ungreased baking sheets about 1-inch apart. Bake 8 – 10 minutes or until bottoms and edges are golden brown. Transfer to wire racks to cool slightly. May be served warm or at room temperature. Makes 66-70 shortbreads.

*Kim serves by topping each round with a fruit slice, then a tiny dollop of jam.
Recipe created by culinary nutritionist Kim Galeaz, RDN CD

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