Best Savory Parmesan Shortbread Recipes

SAVORY PARMESAN SHORTBREAD ROUNDS

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

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.

SAVORY PECAN, PARMESAN AND THYME SHORTBREAD

Steps:

• Preheat the oven to 375 degrees. Spread the pecan pieces on a baking sheet and toast in the oven for about 8 minutes, until they are fragrant. Transfer to a cutting board to cool, then coarsely chop. Place the butter in the bowl of a stand or hand-held electric mixer; beat on medium speed for several minutes, until fluffy and light. Add the Parmesan cheese and beat until well blended. Remove the bowl from the mixer, then add the flour, toasted pecans, thyme, salt and pepper. Stir with a wooden spoon or spatula, then use your hands to help the dough come together. Divide the dough in half, then shape each half into a log 1 1/2 to 2 inches wide. Wrap the logs in plastic wrap and refrigerate for at least 1 hour or up to 3 days. When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cut one of the logs crosswise into 1/4-inch slices, arranging the rounds of dough 1 inch apart on the baking sheet. Bake for about 20 minutes, until golden. Transfer the shortbread to wire racks to cool completely before storing. Repeat to use all of the dough.

SAVORY PECAN, PARMESAN, AND THYME SHORTBREAD

Steps:

• With a hand-mixer or spoon, beat the Melt® until smooth. Add the parmesan cheese and mix until combined.
• Add the flour, salt, pepper, thyme, and nuts, and mix until a cohesive dough just starts to form.
• Form the dough into logs or roll to ¼ inch thickness between two sheets of wax paper. Chill for at least 1 hour.
• Preheat the oven to 350F and line a baking sheet with parchment paper.
• Slice the dough into ¼ inch rounds or cut into shapes and place on the prepared baking sheet.
• Bake for 12-15 minutes, until lightly golden colored.

SAVORY PARMESAN SHORTBREAD

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.