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Recipes - Carrot Shortbread

Recipe Name

Carrot Shortbread

Submitted by

Guest

Recipe Description

To serve with olive tapenade

Quantity	24	Quantity Unit	slices	Servings
Prep Time (minutes)	50	Cook Time (minutes)	20	Ready In (minutes)	70

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Ingredients
Amt.	Measure	Ingredient



12	large (7-1/4" to 8-1/2" long)	Carrots, raw
1/2	tablespoon	unsalted butter, cold
1/4	teaspoon	black pepper
1/4	teaspoon	thyme fresh, finely chopped
1	stick	unsalted butter, cold
1	cup	all-purpose flour, unbleached

Steps

Sequence	Step

1	Heat butter in medium sauté pan over medium heat, add carrots, season with pepper and thyme, and sauté for 15 minutes until slightly browned and fragrant, allow to cool for 5 minutes.
2	Using electric mixer fitted with beater attachment, beat butter. Add ½ cup of flour, ½ the carrot mixture, remaining ½ flour, then remaining carrot mixture. Wrap dough in plastic wrap, and maneuvering plastic wrap form into a tight log, about 2 inches in diameter. Chill in refrigerator 30 minutes.
3	Meanwhile arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
4	When dough is chilled, unwrap and using a sharp serrated knife slice into ¼ inch thick discs. Spread out on baking sheets.
5	Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
6	Top biscuits with dollop of tapenade and crème fraiche (if using)

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