Entertaining
A very happy happy hour

A very happy happy hour

Kick off the festivities with these delectable pesto shortbread cookies.

Simple and succulent

This year, skip the store-bought shortbread and make your own! Just a few ingredients suffice. And the beauty of this recipe? The cookies are divine on their own, but can also be topped with your favourite spreads for an extra burst of flavour! Plus, they make a great, one-of-a-kind hostess gift.

A holiday spread

Smoked fish and oysters, lumpfish roe, homemade terrines (chicken liver or foie gras mousse, cheese, etc.) are all great topping ideas for your shortbread. Or you can pair your savoury cookies with vegetable purée flavoured with fresh herbs, olives or sun-dried tomatoes. Need some inspiration? Purée an avocado and stir in some bacon bits or green peas, chives and a spoonful of whipped cream.


 

Savoury pesto shortbread cookies

Preparation: 15 minutes
Cooking: 15 minutes
Cost: $0.30 per cookie
Makes about 25 cookies

500 mL (2 cups) flour
250 mL (1 cup) Parmesan
125 mL (1/2 cup) walnuts, coarsely chopped
180 mL (3/4 cup) cold butter, cubed
60 mL (1/4 cup) pesto (homemade or store-bought)
5 mL (1 tsp) salt
1 egg, beaten

1. In a bowl, mix flour, Parmesan and nuts. Add butter, mixing with fingers until crumbly texture is obtained. In a separate bowl, mix pesto and egg. Add pesto mixture to flour mixture until dough begins to form. 2. Place dough on plastic wrap, form a cylinder of approximately 5 cm (2 in) in diameter. Refrigerate for one hour or until dough is firm to touch. 3. Preheat oven to 180ºC (350ºF) and line a baking sheet with parchment paper. 4.Cut dough into slices approximately 6 mm (1/4 in) thick. 5. Bake in the oven for approximately 15 minutes or until cookies are golden in colour. Chill.

Dough can be frozen after step 2. When ready to use, let thaw at room temperature for 30 minutes prior to slicing and baking.

Holiday hack

Make your shortbread cookies ahead of time -they keep in the fridge for up to a week or can be stored in the freezer for a month.

 

What to drink with these Parmesan, pesto and nut shortbread cookies?

Savoury shortbread and sparkling wine were meant to go together! Parés Baltà offers subtle notes of fruit and butter, which pair beautifully with the cookies’ cheesy flavour. If you’re serving your shortbread with an olive or sun-dried tomato mousse, pair them with a glass of Domaines Paul Mas Le Berceau brut sparkling rosé. And for a more delicate pairing, opt for a glass of Blanche de Bruxelles, with its subtle notes of citrus and spice.

Parés Baltà Cava Brut

$16.95

Parés Baltà Cava Brut

Sparkling wine750 mlSpain
Parés Baltà Cava Brut

Parés Baltà Cava Brut

$16.95

Sparkling wine750 mlSpain, Côte MéditerranéenneSAQ code : 10896365
  • Grape variety(ies):
  • Parellada, 
  • Macabeo, 
  • Xarel-lo
Domaines Paul Mas Le Berceau 2017

$14.60

Domaines Paul Mas Le Berceau 2017

Sparkling rosé750 mlFrance
Domaines Paul Mas Le Berceau 2017

Domaines Paul Mas Le Berceau 2017

$14.60

Sparkling rosé750 mlFranceSAQ code : 12841510
  • Grape variety(ies):
  • Grenache, 
  • Cinsault, 
  • Syrah
Blanche de Bruxelles

Blanche de Bruxelles

Blanche de Bruxelles

Blanche de Bruxelles

SAQ code : 10269652
Not available onlineNot available in stores

 

Pair your dishes with the perfect bubbly!

Hosting the holidays? Prosecco pairs perfectly with cheese sticks—a classic happy hour snack—or oysters (served fresh or au gratin). Serving a salmon or tuna tataki? Prosecco pairs great with that too!

 

DISCOVER OUR WINE-FOOD PAIRING IDEAS FOR HOLIDAY SEASON SIMPLE AND STYLISH:
+A TOUCH OF WHIMSY
+THE SECRET TO A GOOD SALAD
+GOURMET GET-TOGETHER
+A WHOLE LOT OF HOLIDAY SPIRIT
+CHRISTMAS CAKE

 

Photos: David De Stefano

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