Savory Cheese Shortbread Linzer Thins with Tomato Jam
A creative play on the beloved “Linzer Cookie” – savory, cheesy melt-in-your-mouth shortbread sandwiched with Tomato Jam!
Your company will be amazed! I’m turning the Linzer Cookie upside down – what is traditionally a sweet cookie is now a savory upscale treat!
To make the shortbread thins: Roll this easy dough out 1/8 inch thin. Cut rounds. Cut out a circle in half of the rounds and bake until golden.
Add 3/4 teaspoon of tomato jam on the bottom thin – and top with the cut out one… gently sandwich together.
The dough has just a few ingredients. I love the flavors of aged hard cheeses and have use two in the recipe: Parmigiano-Reggiano and Prima Donna (aged Gouda)
Makes a spectacular and inventive hors d’oeuvre for you next gathering or party (we are doing this again, right?)
I love snacking on them with a glass of rosé in hand.
Another idea ~ serve one savory linzer flat with a chunk of cheese on top, drizzle with tomato jam and garnish with a small herb sprig (pictured above.)
I buy my cheeses at Teitel Brothers in the Bronx, NY. Great people… fabulous Italian delicacies.
Savory Cheese Linzer Shortbread Thins with Tomato Jam
- 1 stick unsalted butter softened;room temperature, I use organic
- 1 1/4 cups all purpose flour I use non GMO
- 1/2 teaspoon sea salt
- 3/4 cups finely grated aged cheese I use 1/2 Parmesan Reggiano and 1/2 Prima Donna Gouda
- 1 1/2 teaspoons dried parsley crumbled with your fingers
- 10 teaspoons Karen's Tomato Jam (see recipe) about 3/4 teaspoons for each linzer "sandwich"
- Cream the butter in a stand mixer using the paddle until light and fluffy, one minute - scrape the bowl if necessary.
- Add all remaining ingredients except the jam and mix over low speed until crumbly. Scrape the bowl with a rubber spatula and mix until the dough just starts to come together - just a few seconds.
- Place dough on a 2 foot long piece of waxed paper. Gather the dough into a smooth ball.Dough will feel crumbly - your warm hands will bring it together nicely.Cut dough in half. Cut another 2 foot long piece of waxed paper. Add each half to the paper, fold and roll each somewhat thinly - 1/8 inch thick. You will have 2; 9 inch circles of dough.
- Place both on a cookie sheet and refrigerate for one hour, until very cold and firm.
- Line 2 cookie sheets with parchment paper, no need to grease. Cut 2 1/2 " circles of dough and place 1/2 inches apart on the sheets. Re-roll dough quckly - using all the dough. You will have approxiamately 36 circles - 18 for tops and 18 for the bottoms. Preheat oven to 350 degrees. While oven heats - pop the cookie sheets in the refrigerator to chill for 15 minutes until very firm.
- To ONE cookie sheet - cut 3/4 inch circles out of each circle and discard; these will be the top of the savory linzer crackers.
- Bake both sheets of circles until evenly golden and crisp - about 18 minutes.Cool slightly on wire racks. When a touch warm - fill the crackers. Place 3/4 teaspoon jam on a full circle - top with a cut out circle and gently press together.Repeat with tops, bottoms and jam. Will have about 18 filled shortbread crackers.