Parmesan Shortbread Cookies

I love the idea of a savory cookie and it’s a great way to use up the remaining parmesan cheese from the fan baked potatoes.

Ingredients: 1 stick (1/4 lb) of butter, 3 oz of grated Parmesan, 1 1/4 cups all purpose flour, 2 sprigs (1 tsp) of chopped rosemary, 1/2 tsp of ground black pepper

1. Mix butter, flour, parmesan cheese, rosemary, and cracked black pepper together.

2.  Lightly dust a clean surface with flour and form the dough into a log roughly 10 inches in length.

3. Wrap the log of dough in plastic wrap and set in the freezer to harden for about 30 minutes.

4. Remove the dough from the freezer and cut 1/4″ slices along the log.

5. Bake on a lightly greased sheet for 22 minutes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: