Apricot and Gruyere Savory Shortbread

This savory shortbread recipe combines the tangy sweetness of dried apricots with the rich, nutty flavor of Gruyere and yields a tender yet slightly crisp texture. Finish with a sprinkle of a zesty infusion, like our limited edition Citrus Orchard Salt or Lemon Zest Salt, to add a bright finish. Perfect for pairing with your favorite drinks during the holidays! 

Recipe by: JSC Test Kitchen


Makes 24 cookies

Process

Place all of the ingredients in a food processer and pulse until a dough forms. Some shaggy pieces might remain, but that's okay.

Turn the dough out onto a piece of parchment paper or plastic wrap and gently work into a log about 8 inches long. Refrigerate for at least 30 minutes and up to 2 days. 

Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper. 

Once chilled, slice the log into ¼ inch rounds. Place the rounds on the lined baking sheet and sprinkle with your choice of infused salt to taste. 

Bake for 15-17 minutes until the dough no longer looks wet and the edges are a light golden color. 

Let cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling completely. Enjoy with your favorite drink or store in an airtight container for up to 5 days.