Parmesan Shortbread Cookies
Make these simple delights in advance and forget about stressing when company drops by. These cheese-infused delights put a whole new spin on holiday cookies. Who needs sweet and it’s oh so easy to whip up something so savory you’ll be glad to cast the sugar cookies aside!
Ingredients
- 5½ oz plain flour
- 2¾ oz Il Villaggio Parmigiano Reggiano, grated
- 3½ oz unsalted butter, softened
- 1 free-range egg yolk
- Preparation method
- Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump.
- Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two.
At a glance
Recipe type: Desserts & Sweets
Instructions
- Take the first half and, using your hands, roll it into a cylinder, as uniform as possible, about 1¼in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now wrap this up in a piece of cling wrap, twisting the wrap at the ends, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough.
- Preheat the oven to 375F while the dough rests in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily.
- Arrange on a baking sheet lined with baking parchment and put in the oven for 15-20 minutes. Remove from the oven, then leave to cool before eating.
