Wednesday, January 6th, 2021

Cheddar-Chive Shortbread

January 6: National Shortbread Day

We have posted several recipes for sweet shortbread cookies. But we wanted to try a savory one this time. Thanks to a recipe swap at our local library’s culinary club, we came across this cheddar-chive shortbread, which is a deliciously different treat for our teatime. It is more like a cracker than a cookie with its buttery and cheesy goodness! Savor the flavor of cheddar-chive shortbread, especially on National Shortbread Day.



  • 1 stick (½ cup) butter, softened
  • ½ cup spreadable cheddar cheese
  • Pinch of salt
  • 2 tablespoons cornstarch
  • ¾ cup + 2 tablespoons flour
  • ¼ cup fresh chives, chopped


In a large bowl, cream the butter and spreadable cheddar cheese. Stir in the salt, cornstarch and fresh chopped chives.

Mix in the flour and blend well until a dough comes together. Flatten into a disk and place between two sheets of waxed paper. Roll out into ¼- inch thickness. Chill in the refrigerator or freezer for half an hour to firm up the dough. The dough must be firm or the shortbread will spread.

Remove the top sheet of waxed paper. Cut into shapes with a cookie cutter (we used a flower shape). Re-roll, chill/freeze and cut dough as necessary to make more shortbread cookies. Place on lightly greased baking sheet about an inch apart. Chill/freeze for 10 minutes. Bake in a preheated oven at 350 degrees F for 10 minutes or until golden on the edges. Remove from the oven. Transfer to a wire rack to cool and crisp up.


  • Keep the dough well chilled to avoid the cookies spreading while baking in the oven.
  • Search our blog for other (sweet) shortbread recipes.

Garbanzo Beans Soup

with Parsley and Parmesan

January 6: National Bean Day

On busy days when we do not have time to prepare a big dinner but want something soothing and heartwarming, we make a simple soup out of canned garbanzo beans (also known as chickpeas). The garlic chips and Parmesan cheese add flavor and texture while the parsley flakes add color.

We complete this meager meal with slices of crusty French or Italian bread or baguette and dip them in an olive oil sauce that complements the soup well—it uses some of the same ingredients (olive oil, garlic, red pepper flakes, salt and pepper and parsley)—so preparation time is quick and all-in-one.

Try this tasty garbanzo beans soup on National Bean Day and during National Soup Month in January with the bonus recipe for the olive oil dipping sauce for bread for a delicious dinner duo!


(Adapted from Martha Stewart)


  • 1 can (15 ounces) garbanzo beans (chickpeas)
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, thinly sliced (about a tablespoon)
  • Pinch of red pepper flakes
  • 1 can (1 ¾ cups) chicken broth
  • ½ cup water
  • Salt and pepper to taste
  • Fresh Italian flat leaf parsley, chopped
  • Parmesan cheese, shredded


Drain and rinse the can of garbanzo beans in a colander. Optional: Rub off and discard extra skin from the beans. Slice the garlic thinly. Heat the oil in a pot over medium heat and stir in the garlic slices.

Add the red pepper flakes and season with salt and pepper to taste. Continue to saute the garlic until it changes color but do not brown or it will become bitter. Remove garlic chips to a plate and set aside. In the same pot, add the drained garbanzo beans. Cook on medium high heat. Smash a bit of the garbanzo beans, leaving a few whole.

Cook for about five minutes in the olive oil before adding the broth and water. Salt and pepper to taste. Simmer for 10 more minutes. When ready to serve, ladle into soup bowls. Sprinkle the chopped parsley, Parmesan cheese and garlic chips on top. Serve hot with crusty bread and dipping sauce.

Bonus Recipe: Olive Oil Dipping Sauce for Crusty Bread

(Adapted from My San Antonio)


  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon garlic, chopped
  • Salt and pepper to taste
  • 1 tablespoon fresh Italian flat leaf parsley, chopped


In a small cup, combine the olive oil, vinegar, pepper flakes and garlic.

Salt and pepper to taste. Chop the parsley and mix everything. Invert into a lipped plate. Serve with crusty bread.


  • We halved the original garbanzo soup recipe for just the two of us.
  • Also try the garlic garbanzo soup recipe for something similar to this post.