I like it when my cookies go both ways.
Sweet and savory.
This usually applies to the shortbread cookies I make.The really neat thing about making shortbread cookies- if you’re SOL on eggs you still have cookies.
I’ve followed this recipe ever since I’ve seen it. But sometimes….I never have Earl Grey tea. But I always have green. Sometimes hoji-cha. Maybe matcha.
They all work and they all get equally eaten.
Tea is the route usually I go when I want them sweet.
For savory, it can get really interesting:
That, my friends, are savory, cheesy cookies with Trader Joe’s 21 Seasoning Salute. Tastes a bit like pizza!
Not too long ago I found some recipes for savory shortbread. It started with bacon.
And, most recently…..
It’s probably nothing new (I remember seeing furikake baked goods in Hawaii), but this came out of two things:
- I wanted to use up my furikake seasoning
- I remembered the obanyaki I had a while ago had furikake in the batter
And they turned out yummy. Much so that my friend hoarded some for later.
If you’re curious about making savory shortbread cookies – experiment! I’ll admit, with the savory cookies, I didn’t much measure – but a start would be about a teaspoon of, say the 21 Seasoning Salute, or pasta seasoning mix. And, if the dough tastes pretty good – good chance that the outcome will be tasty :).