Parmesan Shortbread

This is easy, fast, and made with simple ingredients most people usually have on hand.  Outstanding with dry, crisp whites and, of course, Champagne! With a pinch of saffron, they are ideal with seafood dishes.  Use them as croutons and crumble on top of salads.

Ingredients: parmesan-shortbreaf-web

1 cup Parmesan cheese, finely grated
1 cup flour, all purpose
1/2 cup butter, room temperature
Dash of salt
Dash of cayenne pepper
Dash of white pepper

Mix the dry ingredients together; cut in butter and mic together until thoroughly incorporated and the texture is of cookie dough (really fast in food processor!).

Shape into a long log about 1 1/2 inches in diameter. Cover with plastic wrap or wax paper and refrigerate until ready to use. Can be made a day or two ahead of time.

Preheat oven to 375 degrees. Bring log to room temperature and slice into small cookies about 1 1/4 inches thick. Place on an ungreased cookie sheet. Bake 10-12 minutes. Serve immediately.

Variations: Add a generous pinch of saffron, or a tablespoon of minced garlic.

WINE: Well matched with Chardonnay, dry Riesling or Gewurztraminer

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