Savory Parmesan Cookies

savory-parmesan-cookie
Photo by The Ellaphant in the Room
Rating
Read Reviews
  • Makes 70 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 35 calories
    • Fat 2.5 g
    • Sat Fat 1.5 g
    • Cholesterol 5 mg
    • Sodium 40 mg
    • Protein 1 g
    • Carbohydrate 2 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 19 mg

Pulse the flour and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse meal with a few pea-size clumps of butter remaining. Add the Parmesan and pulse until dough comes together.

Form the dough into two 12-by-1 1/2-inch logs. Wrap tightly in plastic wrap and refrigerate until firm, about 2 hours or up to 2 days.

Heat oven to 350° F. Line 2 baking sheets with parchment.

Ingredients

  1. Check 1 1/2 cups all-purpose flour, spooned and leveled
  2. Check 1/2 teaspoon fine salt
  3. Check 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  4. Check 4 ounces Parmesan, grated (about 1 cup)

Directions

  1. Pulse the flour and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse meal with a few pea-size clumps of butter remaining. Add the Parmesan and pulse until dough comes together.
  2. Form the dough into two 12-by-1 1/2-inch logs. Wrap tightly in plastic wrap and refrigerate until firm, about 2 hours or up to 2 days.
  3. Heat oven to 350° F. Line 2 baking sheets with parchment.
  4. Cut the logs into 3/8-inch slices. Place the cookies 1 inch apart on the baking sheets. Bake, rotating the sheets halfway through, until the cookies are golden brown around the edges, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Tip: Use the best-quality Parmesan you can, preferably Parmigiano-Reggiano.