| Real Life Recipes
Savoury Parmesan Shortbread Cookies |
| Savoury Parmesan Shortbread Cookies: (makes about 24) 1 stick salted butter (1/4 lb) 1 cup regular flour 3 oz freshly grated Parmesan cheese 1 TSP kosher salt 1 TSP coarse cracked black pepper 1 TBSP fresh chopped rosemary Cream the salt and butter together until very smooth and light, about 4-5 minutes in a stand mixer. Add the grated parmesan cheese, salt, pepper and rosemary and combine for another minute on slow speed. Pour out the mixture into a large zip top bag and knead together until it forms a ball, then press it down hard into the bottom edge of the bag so it looks like a long cigar shaped dough log. 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 ¼" thick pieces, shaping as needed 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. You can make these hours ahead and keep in a sealed container or make the dough and keep it in the freezer for a month, but thaw overnight before use. |