Oh bright, beautiful, warm sun! After a dark and rainy weekend we are finally getting some sun here in Seattle so I jumped on the chance to take some good photos while there was still light in the house. Today's recipe my boyfriend declared unequivocally "the best". It is from Bon Appetit magazine. Their most recent issue has a bunch of bread recipes that I am dying to test out. If they all are as good as this one is we're in for an awesome month.
Shortbread has always been one of my favorite (if not my absolute favorite) cookies. It's also one of the first things I learned to bake. In all this time though I have never encountered a savory shortbread recipe. Oh man, I did not know what I was missing. This recipe has all the sweet, crumbly, buttery-ness of a shortbread cookie, with the added savory deliciousness of parmesan cheese and the liquorice like taste of the fennel. MMMMM.
Notes: I did all the mixing by hand and it came out just fine, you just have to do a bit more work and spend more time mixing. I crushed the fennel and salt together in my mortar.