Mixed Herbs & Parmigiano Shortbread

When I first spotted Saffron's Biscottini al Parmigiano, I knew it's my kind of cookies! I've already made them for two times, but this time I added more than one herb, plus cured ham. These shortbread-alike cookies are meant to be rich (aka fatty), that's why they're delicious! So you either take it or leave it, but please don't cut down the butter. Taste them in moderation, with a glass of Martini as Saffron suggested, truly satisfying! The following recipe is my improvised version. Ingredients (yield 30 cookies): Adapted from Biscottini al Parmigiano from Saffron and Pepper

• 6 Tbps salted butter
• 2 Tbps vegetable shortening
• 3/4 + 1/8 cup plain/ all purposed flour
• 1/8 cup finely ground semolina
• 1/4 cup grated parmigiano reggiano
• 1 egg
• 1/8 cup slightly packed mixed herbs, e.g. chives, parsley, sage, rosemary, finely chopped
• 1/8 cup finely diced prosciutto
• Pepper (I like adding alot)

Directions:

1. Melt the butter and shortening, set aside to let cool
2. In a big mixing bowl, combine flour, semolina, parmigiano, prosciutto and pepper. Add in the liquid fat and egg and mix well, use hand if necessary.
3. Shape the dough to be a log, its diameter 4.5 cm, wrap well, chill in fridge for half day or it hardens.
4. Pre-heat the oven to 350F. Slice the log, I get about 30 cookies, each with 1/2 cm thickness. Bake until they firm up and just about to turn brown at the edge, 10 - 15 minutes.

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