Serves: 25
Total Calories: 32

1 cup flour
4 tablespoons unsalted butter, cut into 4 to 6 pieces
4 ounces diced prosciutto (about 1 cup)
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
50 small herb leaves: parsley, sage, thyme, basil, etc

Heat the oven to 350°F.

Combine the flour, butter, prosciutto, garlic salt, and onion powder in the work bowl of a food processor and process until the prosciutto and butter have completely incorporated with the flour. The mixture will appear slightly moist and will adhere to itself when pressed into a ball.

Roll out to a 1/4-inch thickness on a lightly floured surface cut into rounds with a small (1 1/4-inch) biscuit cutter. Place slightly apart on a large sheet pan and place an herb leaf in the center of each shortbread. Bake until browned on the bottom, about 15 minutes. Cool on a rack. Serve immediately, or store at room temperature for up to 3 days.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 25
Total Calories: 32
Calories from Fat: 16

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