Parmesan Thyme Shortbread w/ Feta Dip & Cranberry Sauce

The salty, sweet, tangy flavor with the crunch of the parmesan shortbread will give your guests and family a party in their mouth! Enjoy!

For the shortbread:

• 100 gr finely grated parmesan
• 200 gr softened butter
• 300 gr flour
• 1 large egg
• 1 tsp baking powder
• 1 tsp dry thyme

For the cranberry sauce:

• 100 gr dry cranberries
• 100 ml water
• 1 tbsp sugar
• 1 tsp lemon juice

For the shortbread:

• Preheat the oven to 180°C/356°F.
• With an electric mixer, blend together the butter and parmesan until smooth. Incorporate the egg.
• Whisk together the flour, baking powder, and thyme and add to the butter mix.
• Roll the dough, on a lightly floured surface or in between two baking sheets, to a thickness of about 1 third of an inch. Using a cookie cutter of your choice, cut shapes and place them on a baking tray lined with parchment paper and with ½ inch distance between them.
• Bake for 12 minutes, turning halfway through the baking time. Let cool on a wire rack.

For the feta dip:

• In a food processor, blend all ingredients until smooth.

For the cranberry sauce:

• Place all the ingredients in a saucepan and simmer on low for about 15-20 minutes until the cranberries soften and a thick sauce forms. If needed, add one tablespoon of water at a time to reach the desired consistency.

Assembly:

• Put a heap teaspoon of the feta spread on each shortbread cookie. With the back of a measuring teaspoon create a cavity into which add ½ teaspoon of the cranberry sauce.

Notes

Related: Crab Cups with Dill and Mandarins Related: Ginger Beetroot Muffins w/ Maple Glaze

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