Day 8 … Herbes de Provence Savory Shortbread

Alright. We’re at the end of phase 2 of this series, the fourth savory shortbread recipe and eight of twelve down. Next up we’ll move onto rolled olive oil crackers but for today, we’re using one of my very favorite herb combinations: herbes de provence. It’s a blend of dried herbs considered typical of the Provence region of southeast France and typically includes savory, marjoram, rosemary, thyme, oregano and for some reason only in the United States, lavender. Personally, I like the lavender addition here as it’s such a slight, complimentary flavor and in no way tastes like potpourri or soap as can often happen. Add some salt and pepper and maybe a little lemon zest and you have the best lamb dry rub ever. But I digress.

This herb blend works beautifully in the savory shortbread base and is even better with the addition of lemon zest and a little extra salt because it makes everything pop just a bit more. A small pinch of the herbes and a good flaky salt is quite nice on top too. Do this and you’ll have a really nice cocktail bite ready to go at a moments notice. And you know what else? A couple frozen logs in a few flavors makes a really nice hostess gift for some people. Just sayin’.

To start: base cracker doughs
Day 1: Cheddar Old Bay Crackers
Day 2: Blue Cheese & Fig Crackers
Day 3: Goat Cheese & Chive Crackers
Day 4: Parmesan & Rosemary Crackers
Day 5: Mediterranean Olive Shortbread
Day 6: Apricot & Tarragon Shortbread
Day 7: Savory Shortbread Thumbprints

LEMON HERB DE PROVENCE SHORTBREAD
Makes about 8 dozen depending on how large your shortbread log is and how thick you cut the cookies.

¼ savory shortbread base dough, room temperature
1 Tablespoon fresh lemon zest (from 1 lemon)
1 ¼ teaspoon herbes de provence
¼ teaspoon coarse ground black pepper
¼ teaspoon kosher salt
additional herbes de provence and flaky salt for topping

1. Into the bowl of a standing mixer fitted with the paddle attachment, break the base dough into several small pieces.
2. Add the lemon zest, herbes de provence, pepper and salt and mix on low until everything starts to work in – maybe 30 seconds or so. Do not overmix.
3. Divide the dough in half and form each into a rough log.
4. Place one log on a sheet of plastic wrap, wrap and roll back and forth to shape into a smooth log. For a round log, roll back and forth the smooth out the edges. For triangle log, run your fingers back and down the length to shape into a long triangle. For a square log, do the same, smoothing down four sides to create a long square log. Refrigerate at least 30 minutes until firm (or freeze for longer storage.)
5. Preheat the oven to 350°F and place the racks in the lower and upper thirds of the oven.
6. Remove one dough sheet from the fridge, remove the plastic wrap and cut ¼” thick slices rotating the log to prevent any flat sides (important more so for a round log).
7. Transfer shapes to a parchment lined sheet pan, ¼” apart.
8. Top each cracker with a pinch each of herbes de provence and flaky salt.
9. Bake for 8-9 minutes until golden brown and firm, rotating the pans front-to-back and top-to-bottom halfway through baking. Keep an eye on them – they go from perfect to over-browned in seconds.
10. Slide the parchment from the sheet pan and let the crackers cool on a wire rack.
11. Crackers will keep, tightly wrapped, for 5 days.
12. Do ahead: you have a bunch of options. Remember the holidays are stressful enough. Don’t add to it if you can help it.

• Base dough: refrigerate for up to 3 days or freeze up to 3 months
• Flavored logs: refrigerate for up to 3 days or freeze up to 3 months

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