When we were still living in Vermont a friend of mine gave me a bag of Fragrant Shallot Cookies from Savor Fine Foods. They tasted like shortbread with a savory buttery taste from the shallots. They were so good!
Immediately I thought I need to try and make these at home. After numerous searching on line for shortbread cookies, and adding shallots to shortbread, I found a recipe that I could adapt in my kitchen. It was a success and I can’t wait to make them again. I’m thinking these cookies would be perfect for gift giving around the holidays.
Fragrant Shallot Cookies
12 Tbsp. butter
1 Tbsp. sugar
1 ¾ cups flour
1 large shallots, chopped
2 Tbsp. butter
½ tsp. salt
½ tsp. vinegar (optional)
Peel and chop the shallots. In a small sauce pan cook the shallots slowly in the 2 Tbsp. of butter, salt and vinegar, stir occasionally until cooked, about 15 minutes. Set aside and let cool completely. Make the shortbread.
Cream the butter and sugar, then add the cooled shallots. Sift the flour and salt in a separate bowl. Add the flour and salt to the butter shallot mixture until a dough is formed, don’t over mix it. Divide the dough in half and shape into two logs. Wrap and chill for several hours or overnight.
Preheat oven to 350 F. After chilling the dough, cut the logs into ¼ inch slices. Put on a parchment lined baking sheet and bake in a 350 degree oven for about 15 minutes. Keep an eye on them. Remove the cookies from the oven when they feel slightly firm to the touch and the edges just begin to brown. You can see that my first batch was in a little bit too long!
Makes about 4 dozen cookies depending on the size. Mine were about the size of a fifty cent piece. You could also roll the dough out and use a cookie cutter.