Savory Caramelized Onion Shortbread

These savory, buttery cookies are a snap to put together and make a wonderful afternoon snack with a cup of tea. You will have leftover onions from this recipe; use them to top a burger or veggie sandwich. This recipe makes 18 shortbread but can be doubled.

PREP TIME: 1 hours 20 minutes
COOK TIME: 40 minutes

Ingredients
For the caramelized onions:
1 small yellow onion, chopped
2 teaspoons unsalted butter
1 teaspoon olive oil

Shortbread Ingredients:
1 1/4 cups all-purpose flour
1 cup extra-sharp cheddar cheese, shredded
2 tablespoons chopped Italian parsley
2 tablespoons caramelized onions
1/2 cup unsalted butter, slightly softened and cut into cubes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions
Make the caramelized onions: Heat a skillet to medium on the stove top. Add butter and oil and let butter melt. Add onions and stir to coat all of the onions with the fat. Cook, stirring every couple of minutes, until onions turn a golden color. Remove from heat and let onions cool.

Put flour, cheese, parsley, onions, salt and pepper into a food processor. Add the butter pieces and pulse 25-30 times, until the dough comes together.

With your hands, form the dough into a log shape that's about 2" in diameter. Wrap in plastic and refrigerate for one hour.

Once the dough is chilled, preheat your oven to 350 F. Line a large cookie sheet with parchment paper. Slice the dough into 1/3" rounds and place evenly apart on cookie sheet. Place cookie sheet with dough back in refrigerator for 10 minutes to chill. After 10 minutes, remove from refrigerator and place directly into the oven. Bake for 10-15 minutes, until the shortbread just begins to brown on the edges. Remove from oven and let cool for at least 5 minutes before serving.