Savory Parmesan Shortbread Rounds |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Found this in the December, 2007 issue of Bon Appetite, as I was clearing some space for more recent magazines. I haven't made them, but didn't want to let the recipe get away. Their serving suggestion - with pre-dinner drinks or on a salami platter. Ingredients:
1 3/4 cups all-purpose flour |
3/4 cup parmesan cheese, grated |
2 tablespoons parmesan cheese, grated |
1 teaspoon morton's coarse kosher salt |
1/2 small garlic clove, minced |
1 pinch cayenne pepper |
1 cup unsalted butter, chilled and cut into 1/2 inch cubes |
Directions:
1. Pre-heat oven to 350*.
2. Line baking sheet with parchment paper.
3. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in food processor.
4. Add butter, and using pulse, process until dough begins to come together.
5. Gather dough into a ball.
6. Divide dough in half. Roll each half into 12-inch log.
7. Cut each log into 1-inch pieces.
8. Roll each piece into a ball and arrange on baking sheet about 1 1/2 inches apart.
9. Press each ball into 2-inch diameter rounds.
10. Sprinkle remaining 2 Tbsp Parmesan cheese over.
11. Bake shortbread rounds until tops are dry and bottoms are golden brown; about 20 minutes.
12. Transfer rounds to rack and cool completely.
13. NOTE: Can be made 1 week ahead and stored in airtight container at room temperature, or freeze up to 1 month.
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