Savory Parmesan Shortbread Rounds
Has anyone else felt out of whack this month? We only put our tree up last Thursday, and I keep thinking there’s an entire extra week between now and December 25 instead of a mere 10 shopping days. Yeesh.
But there’s still time to bake. I’ve got a guest post at Rainy-Day Saver, a fantastic finance site with smart DIY ideas that are completely doable even for a budget failure like me. There, I wax poetic on one of the more unusual additions to your holiday baked goods selection: savory parmesan shortbread rounds.
I love the idea of throwing something salty into the mix of sugar cookies and chocolate-covered candies being passed around this time of year, and these parmesan shortbreads are easy enough to make en masse. They’re incredibly rich, and would also be killer floating in a bowl of tomato soup for a soothing lunch as the gray days of January drag on.
And if you decide to send some unexpected cheesy goodness via USPS, it’s worth it to read these tips on shipping homemade treats safely from Serious Eats. The shortbreads are fairly crumbly, so pad well.
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Casey Barber
Casey Barber is the owner and founder of Good Food Stories LLC and a visual storyteller whose work often focuses on the intersection of food and culture. She is also the author of the cookbooks Pierogi Love: New Takes on an Old-World Comfort Food and Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats, and she couldn’t get anything done without the help of her executive assistant cats, Bixby and Lenny. Her favorite color is obviously orange.
