Cheese & Herb Shortbread

MAKES ABOUT 22 PIECES HANDS-ON TIME 25 MINUTES TOTAL TIME 1 HOUR

1 cup all-purpose flour

1/2 cup grated Parmesan cheese

2 tsp chopped fresh thyme

2 tsp chopped fresh rosemary

1/4 tsp pepper

1/2 cup diced unsalted butter, softened

1 egg beaten fresh herbs (such as parsley, rosemary, sage and thyme)

In bowl, combine flour, Parmesan, thyme, rosemary and pepper. Using electric mixer on medium speed, beat in butter and egg until smooth. Shape dough into disc and wrap in plastic wrap. Refrigerate for 15 minutes. (Makeahead: Can be refrigerated overnight or stored in airtight container and frozen for up to 1 month.)

Preheat oven to 350°F. Roll out dough between 2 sheets of parchment paper to about 1/4-inch thickness. Using 2-inch round cookie cutter, cut out cookies, rerolling scraps as necessary. Arrange, 1 inch apart, on parchment paper-lined baking sheet. Position fresh herb leaves in centre of each cookie, gently pressing to adhere. (If herbs don’t stick, brush cookies lightly with egg wash.)

Bake until cookies are golden brown, 15 to 18 minutes. Let cool on baking sheet on rack for 5 minutes; transfer directly to rack to cool completely. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.)

PER SHORTBREAD about 70 cal, 2 g pro, 5 g total fat (3 g sat. fat), 5 g carb (0 g dietary fibre, 0 g sugar), 22 mg chol, 45 mg sodium, 0.3 mg iron.