Recipe: Rosemary Thyme Shortbread with Etivaz AOP

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup confectioners’ sugar
• 2 1/4 cups all-purpose flour
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme
• 1/4 teaspoon salt
• 1 cup grated Etivaz AOP cheese

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, cream butter and confectioners’ sugar until light and fluffy.
3. In a separate bowl, combine flour, rosemary, thyme, and salt.
4. Add dry ingredients to butter mixture and mix until just combined.
5. Add grated Etivaz AOP and mix until just combined.
6. Divide the dough in half and roll each half into a log, about 2 inches in diameter.
7. Cover logs in plastic wrap and chill in refrigerator for at least 30 minutes.
8. Once dough has chilled, slice logs into 1/4-1/2 inch rounds and place on a baking sheet lined with parchment paper.
9. Bake in preheated oven for 15-20 minutes, or until the edges of the cookies are lightly golden.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serving Suggestions:

Serve these savory shortbread cookies as a pre-dinner snack or alongside a cheese board. The combination of the rosemary, thyme, and Etivaz AOP cheese make them a perfect pair with a glass of red wine. Store leftovers in an airtight container at room temperature for up to 3 days.