Savory Shortbread and a Nod to Nog

Colin and I totally dropped the ball when it came to having a holiday party in 2009.  Luckily for me, Mike and Cara stepped up and offered their house for lively libations.  Colin whipped up a half batch of "Granny's Egg Nog" and I made offered up two platters of cookies.

First of all, it's nice to see there are others who enjoy a nip of nog.  'Tis the season and all.  However, looking back we should have made a whole batch.  Or doubled it!  It's deliciously creamy and decidedly lethal.  And any leftover nog makes and amazing ice cream!  (Of which we get none this year since we didn't believe others would like it too.)  So lift a glass of holiday cheer...

Granny's Egg Nog

2c heavy cream

1/2c rum

1 1/2c brandy

6 eggs, separated

3/4c sugar

6c milk

nutmeg

Beat yolks until light,slowly add sugar and continue to beat until creamy yellow.  Slowly add the egg mix to rum & brandy.  Then add milk and cream.  Beat eggs whites in a separate bowl and then fold in (it should look a little lumpy, like whipped cream).  Sprinkle each glass with freshly grated nutmeg.  If you are fortunate enough to have leftovers, place in your ice cream maker for 10  - 15 minutes and enjoy the creamy, slushy goodness over the next few weeks.

Two platters of cookies you say?  Well, one was a sampling of my faves: Snapdragons, XXX Chocolate and Biscuits Tres Chocolat.  And the other was a smaller tray of savory cookies.  This particular cookie had a creamy blue cheese "frosting" sandwiched between pecan and rosemary shortbreads.  Scrumptuous!  And, since I didn't know many of the guests, I did tell the other guests they were savory cookies (had you been at my house, probably not.  But then, if you were invited to my house you'd know to expect the unexpected on any given tray).  They looked at me a little cross-eyed (like THAT'S never happened before)  Savory cookies?  Blue cheese?  But many were brave enough to try them.  Brave enough that we didn't take a crumb home!

Pecan and Rosemary Shortbread

Base

1 1/4c flour

1/2c slightly softened butter

Mix together well in a Kitchen Aid or using a spoon (don't use you hands because the butter will start to melt and the cookies won't be as crisp or worse, will be greasy) until the dough pulls away from the bowl.

Add: 

3 Tbsp fresh rosemary, chopped

1/3c chopped pecans

fleur de sel

Mix until incorporated.  Place on floured surface and roll out flat, to 1/4 to 1/2 inch.  Cut with rounds or slice into rectangles.   Sprinkle with fleur de sel.  Place in preheated 325F oven for 12 - 15 minutes (depends on the thickness of the cookie).  Let cool well before moving from sheet.

For the Blue Cheese "Frosting"

1 part Blue cheese

1 part Sour cream

Whir with hand blender.

Assemble and impress away.