Ingredients Jump to Instructions ↓

  1. 1-1/2 cups shredded Monterey Jan or Cheddar Cheese

  2. 375 ml 1/2 cup grated Parmesan cheese

  3. 125 ml 1/2 cup Gay Lea Butter (Salted), softened

  4. 125 ml 1 egg, separated

  5. 1 1/4 tsp pepper

  6. 1 ml 1 cup all-purpose flour

  7. 250 ml 1 cup finely chopped skinned hazelnuts or almonds

  8. 250 ml 1/2 cup Gay Lea Sour Cream (Regular or Light)

  9. 125 ml 1 tsp dried dill weed

  10. 5 ml 36 small strips smoked salmon

Instructions Jump to Ingredients ↑

  1. Instructions : Preheat oven to 350F (180C). In food processor, pulse together Montery Jack cheese, Parmesan cheese, and butter until smooth. Blend in yolk and pepper. Pulse in flour just until soft dough forms. Place hazelnuts in shallow bowl. Place egg white in another shallow bowl. Roll tablespoons of dough into 1: (2.5 cm) balls. Dip in egg white; roll in nuts to coat. Transfer to parchment paper-lined baking sheets. With thumb, indent centre of each ball. Refrigerate for 15 minutes. Bake in centre of oven for 15 minutes or until firm and slightly golden. Let cool on pan on racks. Stir together sour cream and dill weed. Spoon into indentation. Top with thin strip of smoked salmon. Makes about 3 dozen thumbprints. Tips: Try different toppings on the shortbread thumbprints: - Hot pepper jelly with sour cream, top with fresh coriander and smoked trout or crab. - Sour cream with horseradish and top with thin sliver of rare roast beef. ©


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