Honey Kissed Savory Shortbread Crackers Food

HONEY-KISSED SAVORY SHORTBREAD CRACKERS

Steps:

• 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., 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 chill scraps as needed. Bake until crisp, 15-20 minutes. Cool completely on wire racks., 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.

SAVORY SHORTBREAD

Steps:

• Add flour and cayenne pepper to the bowl of a food processor; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
• Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
• Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
• Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
• Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
• Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.

CHOCOLATE BOUCHONS RECIPE

Steps:

• Place half of the butter in a pan and melt over medium heat. Add the rest of the butter and stir until creamy. Set aside. The butter mixture should look opaque.
• In a small bowl, add the flour. Sift in the cocoa powder and whisk in the salt.
• In the bowl of a stand mixer, combine the eggs, sugar, and vanilla with the whisk attachment, mixing on medium-low.
• With the mixer on low, add the butter and flour mixtures in 4 additions each.
• Remove the bowl from the mixer and stir with a rubber spatula.
• Fold in the chocolate chips with the and set the mixture aside for two hours, covering with plastic wrap.
• Heat the oven to 350 degrees F.
• Spoon the batter into the mold, just up to the top of the rim.
• Place the filled silicone pan onto a baking sheet and bake the corks for about 15 minutes.
• Let the bouchons rest in the molds for 10 minutes on a cooling rack.
• Remove the bouchons from the pan to continue cooling. Dust the bouchons with powdered sugar.