PARMESAN SHORTBREAD
Steps:
- Directions To make the dough: Using an electric mixer or a handheld balloon whisk, cream the butter, add the cheese, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Divide the dough into 2 pieces, form into 1-inch-wide logs, and roll to make neat cylinders. Wrap them in plastic and refrigerate for at least 30 minutes or up to three days. Freeze for up to 2 months. To bake the shortbread: Position a rack in the middle of the oven, preheat to 350°F, and line a baking sheet with parchment paper or aluminum foil. Cut the logs into ¼-inch-thick slices and bake for 10 minutes, or until lightly colored. Let cool on a wire rack. Serve as is or top with thin slices of sun-dried tomato. Recipe courtesy of Serena Bass
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