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Savory Parmesan Shortbread Rounds

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“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.”
READY IN:
35mins
SERVES:
6-8
YIELD:
24 rounds
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350*.
  2. Line baking sheet with parchment paper.
  3. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in food processor.
  4. Add butter, and using pulse, process until dough begins to come together.
  5. Gather dough into a ball.
  6. Divide dough in half. Roll each half into 12-inch log.
  7. Cut each log into 1-inch pieces.
  8. Roll each piece into a ball and arrange on baking sheet about 1 1/2 inches apart.
  9. Press each ball into 2-inch diameter rounds.
  10. Sprinkle remaining 2 Tbsp Parmesan cheese over.
  11. Bake shortbread rounds until tops are dry and bottoms are golden brown; about 20 minutes.
  12. Transfer rounds to rack and cool completely.
  13. 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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