This cheesy, herbaceous take on classic shortbread will be the MVP of your next charcuterie board. Asiago cheese imparts a salty zing that’s elevated by the pine-like notes of sage, resulting in a savory coin reminiscent of the flavors of Provence. Pair with a dry white or robust red wine and a few slices of prosciutto, and you’re in business.
Sage, Asiago, and Pecan Savory Shortbread Coins
Makes 24 cookies
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (99 grams) packed finely shredded Asiago cheese
- 2 tablespoons (14 grams) finely chopped pecans
- 1 teaspoon minced fresh sage
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) ground black pepper
- 1¼ cups (156 grams) all-purpose flour
- 1 large egg white (30 grams)
- Garnish: fresh sage leaves, pecan halves
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 1 minute. Add Asiago, pecans, sage, salt, and pepper, beating until combined. With mixer on low speed, gradually add flour, beating until large clumps form, 2 to 3 minutes. Turn out dough, and gently knead until no longer crumbly. Shape into a 9½-inch-long log. Wrap in plastic wrap, and freeze for 1 hour.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Cut log into 24 (⅜-inch-thick) slices. Place about 1 inch apart on prepared pan. Brush with egg white. Top with sage or pecans, if desired.
- Bake until very lightly browned on bottom, 18 to 20 minutes. Let cool completely on pan. Store in an airtight container for up to 2 weeks.
It would be super helpful if bake from scratch would start leaving freezing directions on all recipes. Thank you Maureen