Savory Parmesan Shortbread Rounds

Recipe by NurseJaney
READY IN: 35mins
SERVES: 6-8
YIELD: 24 rounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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