Savory Cheese Linzer Shortbread Thins with Tomato Jam

Shortbread Linzer Thins sandwiched with Tomato Jam

5 from 1 vote

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 Time3 45

Cook Time10

Course: Appetizer, Snack

Keyword: cheese shortbread, savory shortbread, tomato jam

Servings: linzer thins

Author: Karen Sheer a zest for life

Equipment

Stand mixer
Rolling Pin
cookie cut outs

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

Nutrition