Herbed Shortbread

This is NOT your typical shortbread cookie, so get that outta your head right now. That said, oh my goodness, are these simply delightful! My sister Kam recommended this recipe to me as a "gotta try." It is one they featured on her Fox news show.  It comes from a lady named Renee who calls herself the Great Foodini. Here is a link to her website:  www.greatfoodini.com. It looks like she has a lot of yummy recipes!

It is a classic shortbread (flour, butter. and sugar) base, but the added flavors transform this from sweet to savory. They would be excellent for cocktail parties, bridal showers, garden parties, or even a baby shower when you want to serve something unexpected.

Herbed Shortbread (slightly adapted from Renee Chodkowski)
1 cup flour
1 stick butter, softened
2 Tablespoons ground Parmesan cheese
1-1/2 Tablespoons sugar, plus a little more to roll the cookies in later
1 teaspoon dried rosemary* or Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon sea salt, plus a little more to roll the cookies in later

Combine all ingredients and mix well. Press mixture into a 1 inch diameter log.  Mix 1 teaspoon of granulated sugar and 1/2 teaspoon of sea salt and sprinkle on a sheet of waxed paper. Roll the dough in the mixture and wrap in the waxed paper. Chill at least 1 hour.

When ready to bake, preheat oven to 375 degrees. Slice log into 1/3 inch discs and place on an ungreased baking sheet. Bake 12-14 minutes or just until starting to brown. Cool at least 10 minutes before removing to cooling rack.

* I crushed my rosemary by putting it in a baggie and whacking it with a rolling pin.  I wasn't sure how "twiggy" it would be once baked.  :-)

Polish Mistakes

Ok... so they AREN'T pretty.  But trust me... they are delicious. This recipe came to our family via Brandon's friend Dave.  We had these little tasty appetizers while visiting with Dave and his parents one Christmas.  I would actually categorize them as "man" food, and would be great for upcoming bowl parties! You can also assemble them, freeze in plastic bags, then bake as needed. Super yummy.

Polish Mistakes
1 lb hamburger
1 lb sausage (I like the Jimmy Dean sausage in the rolls.)
1 lb Velveeta cheese, cubed. 
1 teaspoon dried minced onion (or 1/2 teaspoon onion powder)
1/2 teaspoon garlic powder
1 teaspoon dried oregano
2 Tablespoons Worcestershire sauce
1 (1 pound) loaf of cocktail rye bread. (Pumpernickel works too.)

Preheat your broiler. Over medium heat, brown the hamburger and sausage in a large skillet, breaking up large chunks.  Reduce heat, and drain liquid.

Add the remaining ingredients and stir until cheese is melted. Remove from heat.

Cover a baking sheet with foil.  Lay slices of bread onto sheet.  Spoon approximately one tablespoon of the mixture onto each slice.

Broil the slices until the cheese is slightly brown and the bread is toasty.  Enjoy!

*If freezing, place mixture on bread, then instead of baking, place in the freezer for an hour or so.  Transfer to plastic bags.  Defrost and heat as needed.