Best Savory Parmesan Shortbread Rounds Recipes

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SAVORY PARMESAN SHORTBREAD ROUNDS



Savory Parmesan Shortbread Rounds image

Provided by Andrew Schloss

Categories     Appetizer     Bake     Quick & Easy     New Year's Eve     Parmesan     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 24

Number Of Ingredients 6

1 3/4 cups all purpose flour
3/4 cup plus 2 tablespoons grated Parmesan cheese (about 2 1/2 ounces)
1 teaspoon coarse kosher salt
1/2 small garlic clove, minced
Pinch of cayenne pepper
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

Steps:

  • Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, 3/4 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 ball. Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart. Press each ball into 2-inch-diameter round. Sprinkle remaining 2 tablespoons 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. DO AHEAD: Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to 1 month.

SAVORY PARMESAN SHORTBREAD ROUNDS



Savory Parmesan Shortbread Rounds image

Found this in the December, 2007 issue of Bon Appetite, as I was clearing some space for more recent magazines. I haven't made them, but didn't want to let the recipe get away. Their serving suggestion - with pre-dinner drinks or on a salami platter.

Provided by NurseJaney

Categories     Lunch/Snacks

Time 35m

Yield 24 rounds, 6-8 serving(s)

Number Of Ingredients 7

1 3/4 cups all-purpose flour
3/4 cup parmesan cheese, grated
2 tablespoons parmesan cheese, grated
1 teaspoon morton's coarse kosher salt
1/2 small garlic clove, minced
1 pinch cayenne pepper
1 cup unsalted butter, chilled and cut into 1/2 inch cubes

Steps:

  • Pre-heat oven to 350*.
  • Line baking sheet with parchment paper.
  • Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in food processor.
  • Add butter, and using pulse, process until dough begins to come together.
  • Gather dough into a ball.
  • Divide dough in half. Roll each half into 12-inch log.
  • Cut each log into 1-inch pieces.
  • Roll each piece into a ball and arrange on baking sheet about 1 1/2 inches apart.
  • Press each ball into 2-inch diameter rounds.
  • Sprinkle remaining 2 Tbsp Parmesan cheese over.
  • Bake shortbread rounds until tops are dry and bottoms are golden brown; about 20 minutes.
  • Transfer rounds to rack and cool completely.
  • NOTE: Can be made 1 week ahead and stored in airtight container at room temperature, or freeze up to 1 month.

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