Savoury Parmesan Shortbread Cookies

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24 shortbreads Easy
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Ingredients (6)

  • 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 rosemary, finely chopped

Summary

I was looking for something savoury to add to a cheese platter that was unique, and after looking at a few ideas, I combined some ideas from 3 different recipes and came up with this one…

Instructions

  1. 1Cream the salt and butter together until very smooth and light, about 4-5 minutes in a stand mixer.
  2. 2Add the grated parmesan cheese, salt, pepper and rosemary and combine for another minute on slow speed.
  3. 3Scoop the dough into a large zip top style bag and knead together and 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.
  4. 4Chill 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.
  5. 5Cut into about ¼" 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 12 minutes or so.
  6. 6Allow to cool for about 10 minutes and serve at room temp. If they have been frozen or refrigerated, allow the cookies to come to room temperature before serving.
  7. 7You can make the dough in advance and freeze it for a few months, just be sure to thaw it overnight before use.
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