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Recipes - Carrot Shortbread Recipe

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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Amt. Measure Ingredient
large (7-1/4" to 8-1/2" long)Carrots, raw
tablespoonunsalted butter, cold
teaspoonblack pepper
teaspoonthyme fresh, finely chopped
stickunsalted butter, cold
cupall-purpose flour, unbleached
Sequence Step
1Heat 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.
2Using 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.
3Meanwhile arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
4When dough is chilled, unwrap and using a sharp serrated knife slice into ¼ inch thick discs. Spread out on baking sheets.
5Bake 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.
6Top biscuits with dollop of tapenade and crème fraiche (if using)

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