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Peppered Parmesan Shortbread

Peppered Parmesan Shortbread

Peppered Parmesan Shortbread

  • Cook Time: 2 Hours, 55 Minutes
  • Yield: 36 slices

Perfect with cheese and fruit or served with a bowl of soup.

Ingredients

Directions

  1. Combine flour, cheese, butter, corn starch, thyme and cayenne pepper in a food processor.  Pulse until mixture resembles coarse oatmeal.  Add sour cream, a spoonful at a time, pulsing until mixture is combined.  Remove from food processor
  2. Knead 2 to 3 times forming dough into a ball.  Divide the dough in half.  Shape each half into a flat log, about 2-inches wide and 1/2-inch thick.  Wrap logs in plastic wrap
  3. Refrigerate for 2 hours or overnight
  4. Brush the top of each log with milk and sprinkle with black pepper.  Slice the dough at 1/4-inch intervals and place on baking sheets
  5. Bake in preheated 325°F oven for 25 to 30 minutes until golden brown.  Cool on a wire rack.  Delicious served with Beer Cheese Soup.