Parmesan “Cookies”

Saturday, 14 Mar 2009


These savory cheese “cookies” make a great appetizer with a cold glass of white wine.  Here’s the recipe from Food and Wine:  Parmesan Cookies.  They’re quick and easy to make and also freeze well in case you want to make them in advance of a party.


Here are the dough’s ingredients before they’re combined.  I added some dried rosemary and thyme to the mixture for a little extra flavor.  I tried a couple batches of this for the sake of experimentation, and in one I melted the butter before mixing it in as a short cut.  That does make the dough easier to blend together, but it’s then also tempting to try to thicken the dough with more flour.  Don’t do it!  This will make the dough too floury and the cookies will taste very dry (she said wryly after making this mistake).


One trick that makes the dough easier to work with and helps it hold up to slicing is to roll it into the shape you’ll slice, and throw it in the freezer for 15-20 minutes.


These little cookies cook fast and taste great straight out of the oven!

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