Savory Parmesan Shortbread Rounds
My philosophy has always been: Have recipe, can
cook.
Even if I substitute ingredients or alter quantities, if I have a recipe base from which to start I’m golden.
When people compliment my cooking I think, “Give a well-trained monkey a recipe and they could cook this too.” Regardless, I am appreciative, I do have manners, I always say “thank you”, and don’t mention anything about monkeys.
Even if I substitute ingredients or alter quantities, if I have a recipe base from which to start I’m golden.
When people compliment my cooking I think, “Give a well-trained monkey a recipe and they could cook this too.” Regardless, I am appreciative, I do have manners, I always say “thank you”, and don’t mention anything about monkeys.
My philosophy has always been: Have recipe, can
cook.
Even if I substitute ingredients or alter quantities, if I have a recipe base from which to start I’m golden.
When people compliment my cooking I think, “Give a well-trained monkey a recipe and they could cook this too.” Regardless, I am appreciative, I do have manners, I always say “thank you”, and don’t mention anything about monkeys.
I’ve realized, however, that perhaps I overestimate the abilities of monkeys and some people.
We had an interesting discussion in my Slow Food Dallas Book Club the other night about people who follow recipes and still cannot cook. It seems that when one of our book club members shared a recipe that called for “whipped cream”, her friend added “whipping cream” instead.
Big difference.
If Parmesan is your thing you’ll love this recipe; these rounds literally melt in your mouth, and despite the fact that they look like cookies, they are savory not sweet.
And this is an easy, easy, recipe. So easy that I’m convinced a well-trained…
Savory Parmesan Shortbread Rounds
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
Preheat oven to 350. 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. 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.
Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to 1 month.
Sandra’s Cooking Notes:
-Recipe from Bon Appetit
Even if I substitute ingredients or alter quantities, if I have a recipe base from which to start I’m golden.
When people compliment my cooking I think, “Give a well-trained monkey a recipe and they could cook this too.” Regardless, I am appreciative, I do have manners, I always say “thank you”, and don’t mention anything about monkeys.
I’ve realized, however, that perhaps I overestimate the abilities of monkeys and some people.
We had an interesting discussion in my Slow Food Dallas Book Club the other night about people who follow recipes and still cannot cook. It seems that when one of our book club members shared a recipe that called for “whipped cream”, her friend added “whipping cream” instead.
Big difference.
If Parmesan is your thing you’ll love this recipe; these rounds literally melt in your mouth, and despite the fact that they look like cookies, they are savory not sweet.
And this is an easy, easy, recipe. So easy that I’m convinced a well-trained…
Savory Parmesan Shortbread Rounds
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
Preheat oven to 350. 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. 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.
Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to 1 month.
Sandra’s Cooking Notes:
-Recipe from Bon Appetit
Posted: Sun - May 3, 2009 at 05:55 PM
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Published On: May 03, 2009 08:33 PM
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Published On: May 03, 2009 08:33 PM