Recipes

[GOLDEN KAREN]

Savory Parmesan Shortbread Rounds

1 3/4 c. all purpose flour

3/4 c. + 2 Tb. grated Parmesan Cheese (about 2 1/2 oz.)

1 tsp. coarse kosher salt

1/2 sm. garlic clove, minced

Pinch of cayenne papper

1c. (2 sticks) chilled unsalted butter, cut into 1/2" cubes

Heat oven to 350. Line baking sheets with parchment paper. Mix flour, 3/4 c. parmesan cheese, salt, garlic & cayenne pepper in food processor. Add butter & using on/off turns, process until dough begins to come together. Gather dough into a ball. Divide dough in half. Roll each ball into 12" log & cut each log into 1" pieces. Roll each piece into a ball. Arrange dough balls on prepared baking sheet, spacing about 1 1/2" apart. Press each ball into 2" diameter round. Sprinkle remaining 2 Tb. parmesan cheese over the top of each round. Bake shortbread rounds until tops are dry & bottoms are golden brown, about 20 minutes. Transfer to a rack to cool completely. These can be made 1 week ahead. Store in airtight container at room temperature or freeze up to 1 month. Makes 24.

I found this in Bon Appetit a couple of years or so & came across the recipe when I was going though all my recipes I've saved over the years & haven't tried. I made them yesterday & they are delicious! I can't stand for a long time so I made them in stages. I made the dough & chilled the logs, then made one of the logs, did the other one later & sat down in between. If you love cheese & think you will love this one. I think if I was making them for a party I would make more than 1 batch & freeze them.

I hope you enjoy them!