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.

Also see: Cheddar and Herb “Pennies” ~ Savory Shortbread Crackers (yes, gluten free option too!)

Savory Cheese Linzer Shortbread Thins with Tomato Jam

Buttery, Cheesy Shortbread with an Irresistible Tomato Jam Filling. Garnish with any small fresh herb. A real entertaining treat! See recipe: Tomato Jam

Prep Time: 3 days days 45 minutes minutes

Cook Time: 10 minutes minutes

Servings: 18 linzer thins

Author: Karen Sheer a zest for life

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Ingredients

• 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"

Instructions

• 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.

Notes

Store in a container with a good seal at room temperature. Filled ones will be good for up to 3 days; unfilled up to 2 weeks.

See Recipe: Karen's Tomato Jam with Shallots - Less Sugar 

This recipe may not be reproduced without the consent of its author, Karen Sheer

COURSE: Appetizer, Snack

KEYWORDS: cheese shortbread, savory shortbread, tomato jam

Nutrition Facts

Savory Cheese Linzer Shortbread Thins with Tomato Jam

Amount per Serving

Calories

105

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

1

g

Cholesterol

 

17

mg

6

%

Sodium

 

131

mg

6

%

Potassium

 

20

mg

1

%

Carbohydrates

 

10

g

3

%

Fiber

 

1

g

4

%

Sugar

 

2

g

2

%

Protein

 

3

g

6

%

Vitamin A

 

202

IU

4

%

Vitamin C

 

1

mg

1

%

Calcium

 

50

mg

5

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.