Savory Parmesan Shortbread Rounds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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SERVING SUGGESTION: With pre-dinner drinks or on a salumi platter. Ingredients:
1 3/4 cups all purpose flour |
3/4 cup plus 2 tablespoons grated parmesan cheese (about 2 1/2 ounces) |
1 teaspoon coarse kosher salt |
1/2 small garlic clove, minced |
pinch of cayenne pepper |
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes |
Directions:
1. Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, and cut each log into 1-inch pieces. Roll each piece into ball. Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart. Press each ball into 2-inch-diameter round. Sprinkle remaining 2 tablespoons Parmesan cheese over.
2. Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely. DO AHEAD: Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to 1 month.
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