Parmesan Shortbread

(Parmesan Shortbread)

Cheesy, buttery and perfectly delicious on their own or wonderful with mushroom or bruschetta toppings.

Ingredients:

1 cup	GAY LEA Butter (salted), softened	250 mL
2	eggs	2
1-1/2 cups	freshly grated Parmesan cheese	375 mL
1-1/2 cups	all-purpose flour	375 mL
	Creamy Mushroom Topping
3 tbsp	GAY LEA butter	45 mL
6	green onions, chopped	6
2	large cloves garlic, minced	2
1/2 tsp	dried basil	2 mL
6 cups	sliced mushrooms (about 1 lb/500g)	1.5L
1/4 cup	GAY LEA sour cream	50 mL

Instructions:

Using electric beaters, beat butter until light. Beat in eggs and Parmesan cheese. Using wooden spoon, gradually stir in flour. Transfer dough to floured work surface; knead gently into ball. Dusting dough lightly with flour, roll out to ¼ -inch (5 mm) thickness. Using cookie cutter, cut out squares, re-rolling scraps once. Transfer to parchment paper lined baking sheets.

Preheat oven to 375F (190C). Prick surface of shortbread with fork tines. Bake in centre of oven for 12 to 15 minutes until golden. Cool in pan on rack for 5 minutes. Transfer to racks to cool completely.

Makes 32 large shortbread.

Creamy Mushroom Topping

In skillet, melt butter over medium heat. Add onions, garlic and basil. Cook, stirring, for 2 minutes. Add mushrooms. Cook, stirring, for 15 to 20 minutes or until excess moisture has evaporated and mushrooms are browned. Off heat, stir in sour cream. Top on Parmesan shortbread and serve.