Savory Parmesan Shortbread Rounds
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
- 1¾ cups all purpose flour
- ¾ cup plus 2 tablespoons grated Parmesan cheese (about 2½ ounces)
- 1 teaspoon coarse kosher salt
- ½ small garlic clove, minced
- Pinch of cayenne pepper
- 1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes
Method
- Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, ¾ 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 1½ inches apart. Press each ball into 2-inch-diameter round. Sprinkle remaining 2 tablespoons Parmesan cheese over.
- Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.
Notes from the kitchen
- do ahead: Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to 1 month.
Original page
Photographed from Lucy's collection.
