Name: Honey-Kissed Savory Shortbread Crackers
Prep time: 45 min
Cook time: 45 min
Yield: 7
Ingredients: 1 cup unsalted butter, softened -; 1/3 cup minced fresh parsley -; 2 cups all-purpose flour -; 1 tablespoon sugar -; 1 teaspoon paprika -; 1/2 teaspoon kosher salt -; 1/2 teaspoon garlic powder -; 1/2 teaspoon pepper -; 1 cup grated shredded cheddar cheese -; 1/4 cup heavy whipping cream -; HONEY-KISSED TOPPING: -; 1 tablespoon unsalted butter -; 1 tablespoon honey -; 2/3 cup confectioners' sugar -; 1/3 cup minced fresh parsley -; Flaky sea salt, such as Maldon, optional -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Honey-Kissed Savory Shortbread Crackers

1. 1 cup unsalted butter, softened -

2. 1/3 cup minced fresh parsley -

3. 2 cups all-purpose flour -

4. 1 tablespoon sugar -

5. 1 teaspoon paprika -

6. 1/2 teaspoon kosher salt -

7. 1/2 teaspoon garlic powder -

8. 1/2 teaspoon pepper -

9. 1 cup grated shredded cheddar cheese -

10. 1/4 cup heavy whipping cream -

11. HONEY-KISSED TOPPING: -

12. 1 tablespoon unsalted butter -

13. 1 tablespoon honey -

14. 2/3 cup confectioners' sugar -

15. 1/3 cup minced fresh parsley -

16. Flaky sea salt, such as Maldon, optional -

How to cook deliciously - Honey-Kissed Savory Shortbread Crackers

1. Stage

Preheat oven to 350°. In a large bowl, beat butter for 2 minutes. Mix in parsley. In another bowl, whisk flour, sugar, paprika, kosher salt, garlic powder and pepper. Add cheese; toss to coat. Add to butter mixture alternately with cream, beating until mixture comes together. Divide dough into 3 portions.

2. Stage

On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Reroll and refrigerate scraps as needed. Bake until crisp, 15-20 minutes. Cool completely on wire racks.

3. Stage

In a microwave, melt butter and honey; stir until smooth. Stir in confectioners' sugar until smooth; fold in parsley. Top crackers with honey mixture; if desired, sprinkle with flaky sea salt. Let stand until set. Store between layers of waxed paper in an airtight container at room temperature.