SAVORY PARMESAN SHORTBREAD

SAVORY PARMESAN SHORTBREAD image

Yield 24

Number Of Ingredients 6

1 ¾ cups all-purpose flour
¾ cup + 2 tbsp grated Parmesan cheese (about 2 ½ ounces)
1 tsp coarse kosher salt
½ small garlic clove, minced/rasped
Pinch of cayenne pepper
1 cup (2 sticks) chilled unsalted butter, cut into ½ inch cubes

Steps:

Preheat oven to 350F. 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 balls. Arrange dough balls on prepared baking sheet, spacing about 1½ inches apart. Press each ball into 2-inch diameter round. Sprinkle remaining 2 tbsp 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. These should be good for about a week. Store them in airtight container at room temperature, or freeze them up to a month.