Some like it sweet, some like it savory

I don't love roadtrips. The thrill of the open road, new experiences just over the horizon just don't have the appeal to me that others claim. Something about reading maps, legs sticking to leather seats, crumbs and stops at scuzzy gas station bathrooms leaves me less than excited. But roadtrips that involve babies and toddlers in the car for 9+ hours are downright daunting. This week ended in a day off work and a road trip to see my sister who is working in Michigan for the summer. My mom, other sister, her 16-month-old daughter, my 6-month-old daugther and I ventured on the journey that would stretch us all as parents and strengthen the ties that bind an extended family. As my mom drove, I worked on my baby comedian skills while my sister kept her daughter quiet by shoveling whatever we had in the car into the fussy mouth of my niece (hey, you do what you gotta do to keep them happy on long car rides :). What we had in the car happened to be these shortbread cookies I made. So I can definitively say these are toddler approved (the sweet recipe at least).

We were rewarded at our destination by the sweet smell of a lake and country air, my sister who loved seeing her nieces that she hadn't seen for months, and a late night of visiting and laughter in a Kalamazoo hotel room. A great time was had by all and it was personally a great change in pace for me. In the end, we had some road weary babies, tired mommies, new experiences gained, memories made and an overall great weekend.

Lime Shortbread Cookies with White Chocolate and Almonds
adapted from Bon Appetite, April 2009

• 2 cups all purpose flour
• 1/2 cup powdered sugar
• 1/2 teaspoon salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons finely grated lime peel, divided
• 1 tablespoon lime juice
• 1 teaspoon vanilla extract
• 1 3.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped
• 1/2 cup chopped toasted almonds

Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 1 tablespoon lime peel, lime juice, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.

Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool shortbread in pan on rack.

Place white chocolate in small metal bowl. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. Stir in remaining lime zest. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds. Let stand until chocolate sets, about 1 hour. 

Parmesan, Rosemary and Walnut Shortbread

adapted from Serena, Food & Stories by Serena Bass

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 4 ounces freshly grated
• Parmesan cheese
• 1 cup Heckers or King Arthur all-purpose flour
• 1 tablespoon minced fresh rosemary
• 1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch cayenne pepper

Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.

When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack.

**If I made this recipe again, I would have added about 2 more tablespoons of butter to make the dough a little easier to work with and less crumbly.