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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The sugar has been omitted from these butter-rich savory shortbread cookies and replaced with tangy Parmesan cheese! What a yummy snack! We like to eat a few of these lightly salty biscuits with a ripe juicy pear. These would also be good alongside a nice bowl of minestrone. Get authentic Parmigiano-Reggiano cheese if you can. Ingredients:
1/2 cup unsalted butter, softened |
1 tablespoon sugar |
1/2 cup fresh grated parmesan cheese (no, not the sandy stuff that comes in a can) |
1/4 teaspoon black pepper or 1/8 teaspoon cayenne pepper |
1/2 teaspoon chopped fresh rosemary (or thyme) (optional) |
1 1/4 cups flour |
Directions:
1. Preheat oven to 325.
2. Line an 8 inch square pan with buttered foil.
3. Beat all ingredients except flour in a mixing bowl with an electric mixer until light and creamy, 3-4 minutes.
4. Add flour and continue to mix at lowest speed until smooth dough forms.
5. Scrape dough into pan and press evenly with the back of a spoon.
6. Pierce dough randomly with a floured fork.
7. Bake 35 minutes until firm.
8. Let cool slightly then invert pan over your cutting board.
9. Remove the foil and cut the shortbread into 2 inch squares.
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