11 Christmas Cookies Rosemary Shortbread Savory Variations

Parmesan and Rosemary Shortbread

Parmesan and Rosemary Shortbread is a delightful twist on traditional shortbread cookies, combining the rich, nutty flavor of Parmesan cheese with the earthy aroma of fresh rosemary. These savory cookies are perfect for the holiday season or any occasion when you want to impress your guests with something a little different. Their crisp texture and unique flavor profile make them an excellent appetizer or snack that pairs well with wine or is simply enjoyed on their own.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your shortbread cookies bake evenly.
2. Cream the Butter: In a large mixing bowl, use an electric mixer to beat the unsalted butter until it’s soft and creamy—about 2-3 minutes.
3. Add Sugar and Seasonings: Gradually add the sugar, salt, and black pepper to the creamed butter. Mix until well combined. The sugar will add a slight sweetness, balancing the savory notes of the cheese and herbs.
4. Incorporate Parmesan and Rosemary: Stir in the grated Parmesan cheese and chopped rosemary until the mixture is evenly blended. The cheese will give the cookies their signature flavor, while the rosemary adds freshness.
5. Mix in the Flour: Gradually add the all-purpose flour, mixing with a spatula or wooden spoon until the dough starts to come together. Be careful not to overmix, as this can lead to tough cookies.
6. Add Egg Yolk and Olive Oil: Incorporate the egg yolk and olive oil into the dough, mixing until fully combined. This will help bind the ingredients together and add richness.
7. Shape the Dough: Turn the dough out onto a lightly floured surface. Divide it into two portions and roll each piece into a log about 1-1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes or until firm.
8. Slice and Bake: Once the dough is chilled, remove it from the refrigerator and slice the logs into ¼-inch thick rounds. Place the rounds on a baking sheet lined with parchment paper, ensuring they’re spaced about 1 inch apart.
9. Bake: Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Keep an eye on them to avoid over-baking.
10. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your savory Parmesan and rosemary shortbread cookies with a glass of wine or as a flavorful snack!

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Black Pepper and Rosemary Shortbread

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that the cookies bake evenly throughout.
2. Cream the Butter: In a large mixing bowl, use an electric mixer to beat the unsalted butter until smooth and creamy, for about 2-3 minutes.
3. Add Sugar and Seasonings: Gradually mix in the sugar, salt, and black pepper until the mixture is well combined. The sugar will add a touch of sweetness to balance the pepper’s heat.
4. Incorporate Rosemary: Stir in the chopped fresh rosemary until it is evenly distributed throughout the butter mixture, enhancing the cookie’s aromatic qualities.
5. Mix in the Flour: Slowly add the all-purpose flour to the mixture. Use a spatula or wooden spoon to mix until a dough begins to form. Be cautious not to overmix, which can lead to a tougher texture.
6. Add Egg Yolk and Olive Oil: Add the egg yolk and olive oil to the dough, mixing until the ingredients are fully combined. This step helps bind everything together and adds richness.
7. Shape the Dough: Transfer the dough onto a lightly floured surface and divide it into two portions. Roll each portion into a log about 1-1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes or until firm.
8. Slice and Bake: After chilling, remove the logs from the refrigerator and slice them into ¼-inch thick rounds. Arrange the rounds on a baking sheet lined with parchment paper, leaving space between them for spreading.
9. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden and the cookies are firm to the touch.
10. Cool and Serve: Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Black Pepper and Rosemary Shortbread with your favorite cheeses or as an elegant stand-alone treat!

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Cheddar and Rosemary Shortbread

Cheddar and Rosemary Shortbread is a delightful savory twist on traditional shortbread, combining the rich, nutty flavors of sharp cheddar cheese with the aromatic essence of fresh rosemary. These cookies are perfect for holiday gatherings, cheese boards, or simply enjoying with a cup of tea. Their buttery texture and deliciously cheesy taste are sure to impress!

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C), ensuring it reaches the desired temperature for even baking.
2. Cream the Butter: In a large mixing bowl, beat the unsalted butter using an electric mixer. Mix until the butter is smooth and creamy, which usually takes about 2-3 minutes.
3. Add Cheese and Seasonings: Gradually add in the grated cheddar cheese, sugar, and salt, mixing until everything is well integrated. The cheese will impart a wonderful savory flavor to the dough.
4. Incorporate Rosemary: Stir in the chopped fresh rosemary into the butter and cheese mixture, allowing the herby aroma to enhance the overall experience of the cookies.
5. Mix in the Flour: Slowly add the all-purpose flour to the mixture. Use a spatula or wooden spoon to combine until a soft dough starts to form, being careful not to overmix, which can toughen the cookies.
6. Add Egg Yolk and Olive Oil: Mix in the egg yolk and olive oil thoroughly to help bind the dough, adding richness and moisture which will enrich the texture of the cookies.
7. Shape the Dough: Transfer the dough to a lightly floured surface and divide it into two portions. Roll each portion into a log about 1-1.5 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 30 minutes to firm up.
8. Slice and Bake: Once the dough has chilled, remove it from the refrigerator, and slice each log into ¼-inch thick rounds. Arrange the slices on a baking sheet lined with parchment paper, ensuring there is a little space between each.
9. Bake: Place the baking sheet in the preheated oven and bake for approximately 12-15 minutes, or until the edges are light golden brown and the cookies feel firm to the touch.
10. Cool and Serve: After baking, allow the cookies to cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. These Cheddar and Rosemary Shortbread cookies are best enjoyed fresh and can be paired with a variety of dips or cheeses for a delightful treat!

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Olive and Rosemary Shortbread

Olive and Rosemary Shortbread offers a delightful integration of savory flavors that elevates the traditional cookie. Infusing the buttery, crumbly texture of shortbread with briny olives and aromatic rosemary makes these cookies a unique addition to any holiday gathering or cheese platter. Their distinct taste pairs beautifully with a glass of wine or a warm cup of tea.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that the cookies will bake evenly and achieve a golden-brown finish.
2. Cream the Butter: In a large mixing bowl, use an electric mixer to beat the unsalted butter until it becomes smooth and creamy. This process should take around 2-3 minutes to achieve the right texture.
3. Incorporate Sugar and Seasonings: Slowly add the sugar and salt to the creamed butter, mixing until fully combined. This will enhance the sweetness and balance the savory flavors of the olives and rosemary.
4. Add Chopped Olives and Rosemary: Gently fold in the chopped green olives and fresh rosemary, making sure they are evenly distributed throughout the mixture. The olives will bring a salty kick, while the rosemary adds a fragrant note.
5. Mix in the Flour: Gradually add the all-purpose flour to the mixture, using a spatula or wooden spoon to combine until a soft dough starts to form. Take care not to overmix, as this can lead to tougher cookies.
6. Add Egg Yolk and Olive Oil: Mix in the egg yolk and olive oil thoroughly until blended. This mixture helps bind the dough while adding richness to the overall texture.
7. Shape the Dough: Transfer the dough to a lightly floured surface and divide it into two portions. Roll each portion into a log about 1-1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes to firm up.
8. Slice the Dough: After chilling, remove the dough from the refrigerator and slice each log into ¼-inch thick rounds. Arrange the slices on a baking sheet lined with parchment paper, ensuring a bit of space between each piece.
9. Bake: Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the cookies are lightly golden around the edges. Keep a close eye on them to prevent over-baking.
10. Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Olive and Rosemary Shortbread as a savory snack or appetizer!

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Sun-Dried Tomato and Rosemary Shortbread

Sun-Dried Tomato and Rosemary Shortbread is a savory twist on the classic shortbread cookie that combines the rich, tangy flavor of sun-dried tomatoes with the fresh, aromatic essence of rosemary. This delightful treat is perfect for holiday gatherings, serving as an appetizer or snack alongside cheese and charcuterie boards. The buttery, crumbly texture pairs wonderfully with the depth of flavor from the sun-dried tomatoes, creating a sophisticated bite that everyone will love.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) so it’s ready when your dough is prepared.
2. Cream the Butter: In a large mixing bowl, use an electric mixer to cream the unsalted butter until it is smooth and fluffy, which should take about 2-3 minutes.
3. Incorporate Sugar and Salt: Gradually add the sugar and salt into the creamed butter, mixing until well combined. This will enhance the flavor profile of your cookies.
4. Add Sun-Dried Tomatoes and Rosemary: Fold in the chopped sun-dried tomatoes and fresh rosemary, ensuring they are evenly distributed throughout the mixture to maximize flavor in each bite.
5. Mix in Flour: Slowly add the all-purpose flour to the mixture. Use a spatula or wooden spoon to combine gently until a soft dough forms, taking care not to overmix.
6. Add Egg Yolk and Olive Oil: Mix in the egg yolk and olive oil until fully incorporated, which will help bind the dough and add richness.
7. Shape the Dough: Transfer the dough to a lightly floured surface, dividing it into two portions. Roll each portion into a log about 1-1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes to firm up.
8. Slice the Dough: Remove the logs from the refrigerator and slice each into rounds that are about ¼ inch thick. Place the slices on a baking sheet lined with parchment paper, spacing them evenly apart.
9. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the edges are lightly golden.
10. Cool and Serve: Allow the shortbread cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them plain, or serve alongside cheeses and olives for an elegant appetizer!

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Garlic and Rosemary Shortbread

Garlic and Rosemary Shortbread is a unique and savory rendition of the classic sweet cookie, blending the robust flavor of garlic with the fragrant notes of fresh rosemary. This savory shortbread is ideal for serving at holiday parties or enjoying with a warm bowl of soup. Its buttery richness, combined with the savory garlic and herbiness of rosemary, makes it a standout snack that pairs well with antipasto platters or can simply be enjoyed on its own.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee it’s at the right temperature when your dough is ready.
2. Cream the Butter: In a large mixing bowl, use an electric mixer to cream the unsalted butter until it is light and fluffy, which should take approximately 2-3 minutes.
3. Mix in Sugar and Salt: Gradually add the sugar and salt to the creamed butter, mixing until the ingredients are well blended to enhance the overall flavor of the cookies.
4. Incorporate Garlic and Rosemary: Fold in the minced garlic and chopped rosemary, making certain they are evenly distributed within the mixture to provide a burst of flavor in each cookie.
5. Add Flour: Slowly incorporate the all-purpose flour into the mixture. Use a spatula or wooden spoon to mix gently until a soft dough forms, being careful not to overmix, which could affect the texture of the shortbread.
6. Add Egg Yolk and Olive Oil: Mix in the egg yolk and olive oil until fully combined. This helps to bind the dough together and adds a touch of richness.
7. Shape the Dough: Transfer the dough onto a lightly floured surface, dividing it into two equal portions. Roll each portion into a log about 1-1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate it for at least 30 minutes to help the dough firm up.
8. Slice the Dough: After chilling, remove the logs from the refrigerator. Slice each log into rounds about ¼ inch thick. Arrange the slices on a baking sheet lined with parchment paper, making sure they are spaced evenly apart to allow for even baking.
9. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges start to turn a light golden brown. Keep an eye on them to avoid overbaking.
10. Cool and Serve: Once baked, remove the shortbread from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Garlic and Rosemary Shortbread as a delightful savory treat!

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Almond and Rosemary Shortbread

Almond and Rosemary Shortbread is a delightful twist on the traditional shortbread cookie, offering a harmonious blend of nutty flavors and aromatic herbs. The creamy almond flavor pairs beautifully with the subtle earthiness of rosemary, creating a cookie that is both savory and slightly sweet. Perfect for holiday gatherings, these cookies can be enjoyed on their own or served alongside a cheese board for a sophisticated snack.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee it reaches the perfect temperature while you prepare your dough.
2. Cream Butter: In a large mixing bowl, use an electric mixer to cream the unsalted butter until it is light and fluffy. This should take about 2-3 minutes of mixing.
3. Combine Sugar and Salt: Gradually add the sugar and salt to the creamed butter, mixing until fully incorporated. This will enhance the flavor profile of the cookies.
4. Add Almond Flour and Fresh Rosemary: Fold in the almond flour and chopped rosemary into the butter mixture. Mix until the rosemary is evenly distributed throughout the mixture, contributing aromatic notes with every bite.
5. Incorporate Flours: Slowly add the all-purpose flour to the mixing bowl. Use a spatula to gently mix until all the flour is combined and a soft dough forms. Be careful not to overmix, as this could affect the texture of the shortbread.
6. Add Egg Yolk and Extracts: Next, mix in the egg yolk, vanilla extract, and almond extract until everything is well combined. This will add richness and depth to the flavors.
7. Shape the Dough: Transfer the dough onto a lightly floured surface and divide it into two equal portions. Roll each portion into a log shape, approximately 1-1.5 inches in diameter. Wrap each log in plastic wrap, making certain they are tightly sealed, and refrigerate for at least 30 minutes to help firm up the dough.
8. Slice the Dough: After chilling, remove the logs from the refrigerator and unwrap them. Using a sharp knife, slice each log into rounds, about ¼ inch thick. Place the slices on a baking sheet lined with parchment paper, allowing a bit of space between each cookie.
9. Bake: Bake the cookies in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Keep an eye on them to prevent burning.
10. Cool Down: Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your Almond and Rosemary Shortbread with a cup of tea or coffee, or serve them during festive gatherings for a delightful treat!

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Fig and Rosemary Shortbread

Fig and Rosemary Shortbread is a delightful and unique twist on the classic shortbread cookie, featuring the sweet and chewy essence of figs combined with the fragrant and woody notes of fresh rosemary. This cookie offers a lovely balance of flavors, making it a perfect addition to your holiday cookie platter or an elegant treat to indulge in with a cup of tea.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) in order to have it ready when your cookie dough is prepared.
2. Cream Butter: In a large mixing bowl, cream the unsalted butter using an electric mixer until it is light and fluffy, approximately 2-3 minutes.
3. Mix Sugar and Salt: Slowly add the sugar and salt to the butter while mixing until fully combined. This mixture will be the base flavor for your cookies.
4. Incorporate Figs and Rosemary: Fold in the chopped dried figs and fresh rosemary into the creamed butter mixture. Make sure the ingredients are evenly distributed to guarantee balanced flavor in each cookie.
5. Add Flour: Gradually stir in the all-purpose flour until just combined, creating a soft and cohesive dough. Avoid overmixing to maintain the shortbread’s desired texture.
6. Add Egg Yolk and Vanilla Extract: Mix in the egg yolk and vanilla extract, ensuring these wet ingredients are thoroughly combined with the dough.
7. Shape the Dough: Transfer the dough onto a lightly floured surface and shape it into a log, about 1-1.5 inches in diameter. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.
8. Slice the Dough: Once the dough has firmed up in the refrigerator, remove it from the plastic wrap, and with a sharp knife, slice the log into ¼-inch thick rounds.
9. Bake the Cookies: Arrange the sliced cookies on a parchment-lined baking sheet, spacing them about an inch apart. Place them in the preheated oven and bake for 12-15 minutes, or until the edges turn a light golden color.
10. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy the fragrant and sweet Fig and Rosemary Shortbread with friends and family during the festive season!

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Pistachio and Rosemary Shortbread

Pistachio and Rosemary Shortbread is a savory twist on the traditional shortbread cookie, featuring the rich and nutty flavor of pistachios complemented by the aromatic essence of rosemary. This cookie is not only a delicious treat but also a sophisticated option to serve at festive gatherings or alongside cheese platters and cocktails.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C), ensuring it is ready for baking your shortbread once the dough is prepared.
2. Cream Butter: In a large mixing bowl, use an electric mixer to cream the unsalted butter until it becomes light and fluffy, which should take about 2-3 minutes.
3. Mix Sugar and Salt: Gradually add the sugar and salt to the creamed butter, mixing until everything is fully combined. This will help create a sweet base for your cookies.
4. Incorporate Pistachios and Rosemary: Carefully fold in the chopped pistachios and fresh rosemary into the butter mixture, ensuring they are evenly distributed throughout the dough.
5. Add Flour: Slowly stir in the all-purpose flour until the mixture just comes together, creating a soft dough. Be cautious not to overmix, as this can affect the texture of your cookies.
6. Add Egg Yolk and Vanilla Extract: Mix in the egg yolk and vanilla extract, making sure these wet ingredients are well incorporated into the dough for added richness.
7. Shape the Dough: Transfer the dough onto a lightly floured surface and shape it into a log, approximately 1-1.5 inches in diameter. Wrap the log tightly in plastic wrap and place it in the refrigerator to chill for at least 30 minutes.
8. Slice the Dough: Once chilled, remove the dough from the refrigerator and unwrap it. Using a sharp knife, slice the log into ¼-inch thick rounds.
9. Bake the Cookies: Arrange the sliced cookies on a parchment-lined baking sheet, spacing them about an inch apart. Place them in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden.
10. Cool the Cookies: After baking, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Pistachio and Rosemary Shortbread as a delicious and elegant treat!

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Blue Cheese and Rosemary Shortbread

Blue Cheese and Rosemary Shortbread is a unique take on classic shortbread cookies that combines the rich, tangy flavor of blue cheese with the aromatic notes of fresh rosemary. This savory cookie is perfect for sophisticated gathering, serving as an excellent companion to wine or as an indulgent snack on its own.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C), allowing it to reach the desired temperature while you prepare the dough.
2. Cream Butter: In a large mixing bowl, use an electric mixer to cream the unsalted butter on medium speed until it is light and fluffy, which will take about 2-3 minutes.
3. Mix Sugar, Salt, and Pepper: Gradually add in the sugar, salt, and freshly ground black pepper to the creamed butter, mixing them until fully combined. This enhances the flavor profile of the cookies.
4. Add Cheese and Rosemary: Gently fold in the crumbled blue cheese and chopped rosemary into the butter mixture using a spatula, ensuring they are evenly distributed throughout the dough.
5. Incorporate Flour: Gradually stir in the all-purpose flour into the mixture until it just comes together. Be careful not to overmix, as this can lead to a tougher cookie consistency.
6. Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until all the wet ingredients are well incorporated into the dough, adding richness and depth of flavor.
7. Shape the Dough: Transfer the dough onto a lightly floured surface and form it into a log shape, approximately 1-1.5 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes, allowing it to firm up.
8. Slice the Dough: After chilling, remove the log from the refrigerator and unwrap it. Slice the log into ¼-inch thick rounds using a sharp knife.
9. Bake the Cookies: Place the sliced cookies onto a parchment-lined baking sheet with about an inch of space between each cookie. Bake in the preheated oven for 12-15 minutes, or until the edges are slightly golden.
10. Cool and Serve: Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve at room temperature as a delightful savory treat. Enjoy!

Lemon Zest and Rosemary Shortbread

Lemon Zest and Rosemary Shortbread is a delightful twist on traditional shortbread cookies, combining the bright, invigorating flavor of lemon zest with the earthiness of rosemary. This sweet and fragrant cookie is perfect for holiday gatherings, afternoon tea, or simply enjoying with a cup of coffee. Its balance of citrus and herb creates a sophisticated flavor profile that is sure to impress.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies will bake evenly.
2. Cream Butter: In a large mixing bowl, use an electric mixer to cream the unsalted butter on medium speed until it becomes light and fluffy, which may take about 2-3 minutes.
3. Mix in Sugar, Salt, and Lemon Zest: Gradually add the sugar, salt, and lemon zest to the creamed butter. Continue mixing for another minute until the mixture is well combined and aromatic.
4. Add Fresh Rosemary: Gently fold the chopped fresh rosemary into the butter mixture using a spatula. Make sure the rosemary is evenly distributed throughout the dough.
5. Incorporate Flour: Gradually add the all-purpose flour to the mixture, stirring until it just comes together. Be cautious not to overmix, as this can make the shortbread cookies tough.
6. Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until all the wet ingredients are fully incorporated into the dough. This will provide richness and enhance the flavor.
7. Shape the Dough: Transfer the dough onto a lightly floured surface. Shape it into a log about 1-1.5 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
8. Slice the Dough: Once chilled, remove the log from the refrigerator and unwrap it. Use a sharp knife to slice the log into ¼-inch thick rounds.
9. Bake the Cookies: Arrange the sliced cookies on a parchment-lined baking sheet, leaving space between them for spreading. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
10. Cool and Dust: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar before serving for an elegant finish. Enjoy!