Parmesan Shortbread Cookies

Parmesan Shortbread Cookies are a perfect blend of Italian flavors that marry the sweetness of shortbread with the bold taste of Parmesan. Ideal for an aperitif or enjoyed as a savory snack, here’s how to make them:

Ingredients

• 150 g of cold butter
• 150 g of grated Parmesan
• 1 egg (preferably organic)
• 250 g of all-purpose flour
• A pinch of salt
• (optional) A pinch of black pepper or sweet paprika to add a spicy note

Preparation

1. Cut the cold butter into small cubes and place it in a large bowl.
2. Add the grated Parmesan, a pinch of salt (be careful not to overdo it as the Parmesan is already savory) and, if desired, a pinch of black pepper or paprika.
3. Start working everything with your fingertips until you get a sandy mixture.
4. Add the egg and continue to knead until a dough ball forms.
5. Pour the sifted flour and work the dough until it is smooth and uniform.
6. Wrap the shortcrust pastry in cling film and let it rest in the refrigerator for at least 30 minutes, this will make rolling out the dough easier.
7. After the resting time, preheat the oven to 180 °C.
8. Roll out the shortcrust pastry on a lightly floured surface until it is about 5 mm thick.
9. Use cookie cutters to get the desired shapes and arrange the shortbread cookies on a baking tray lined with parchment paper.
10. Bake for about 15-20 minutes, or until they are slightly golden.
11. Remove the shortbread cookies from the oven and let them cool completely on a rack before serving.

Parmesan Shortbread Cookies are a versatile creation: you can personalize them by adding aromatic herbs like rosemary or thyme to the dough, or sprinkle them with sesame or poppy seeds before baking to add crunch and an extra touch of flavor. They are ideally served with a glass of sparkling white wine or a light cocktail, like an aperitif spritz.