Rosemary-Asiago Shortbread Coins
Makes 24
Ingredients
- ½ cup plus 2 tablespoons unsalted butter, softened
- 1 cup packed finely shredded Asiago cheese
- 1 teaspoon minced fresh rosemary
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1¼ cups all-purpose flour
- 1 large egg white, lightly beaten
- Garnish: flaked sea salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 1 to 2 minutes. Add cheese, rosemary, kosher salt, and pepper, beating until combined. With mixer on low speed, gradually add flour, beating until dough begins to come together, 2 to 3 minutes. Turn out dough, and gently knead until no longer crumbly. Shape into a 9½-inch log. Wrap in plastic wrap, and refrigerate for at least 1 hour or up to 1 week.
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- Let dough stand at room temperature for at least 10 minutes. Cut log into 24 (⅜-inch-thick) slices. Place about 1 inch apart on prepared pan. Brush with egg white. Garnish with flaked salt, if desired.
- Bake until bottoms are very lightly browned, 18 to 20 minutes. Let cool completely on pan. Store in an airtight container for up to 2 weeks.
