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Shortbread Linzer Thins sandwiched with Tomato Jam

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 45 minutes
Cook Time: 10 minutes
Servings: 18 linzer thins
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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.