Savoury Parmesan Shortbread Cookies
This savoury treat is good anytime of the year but is particularly festive around the holidays, especially served with lovely bubbly.
Servings: 20-24 cookies
Ingredients
- 1 stick of butter (1/4lb)
- 1 cup freshly grated parmesan cheese
- 1 teaspoon coarse cracked black pepper
- 1 cup regular all-purpose flour (or gluten free flour)
- 1 teaspoon kosher salt
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon olive oil
Directions
- In a stand mixer, cream the salt and butter together until smooth, about 5 mins. Add the grated parmesan cheese, salt, pepper and rosemary; combine for another 2 mins on slow speed. The dough should form the size of small peas. If dry use the olive oil.
- Dump dough into a heavy duty zip top bag and knead together a bit, then press it down hard into the bottom edge of the bag so it looks like a long cigar shaped dough log at the bottom of the bag. Chill in the fridge for 1 hour, then slit the side of the bag so it comes off and expose the dough log. It should be about 1.5” around and about 10” long.
- Cut into about 1/4 inch thick pieces, shaping as needed and place on a non-stick tray or use parchment, and bake at 375F until they are just browning on top, about 15 minutes or so.
- Allow to cool for about 10 minutes and serve. If they have been frozen or refrigerated, allow the cookies to come to room temperature before serving.
Recipe tip
This recipe can be doubled to save time and the results split evenly between 2 bags.
Source
Chef Mike Benninger