PARMESAN SHORTBREAD WITH FENNEL AND SEA SALT
Provided by Caitlin Williams Freeman
Categories Cookies Mixer Cheese Brunch Dessert Bake Parmesan Seed Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 18 servings
Number Of Ingredients 9
Steps:
- Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1-2 minutes. Add powdered sugar, pepper, and kosher salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4-5 minutes. Add flour and cheese. Reduce mixer speed to low and beat mixture just until dough comes together.
- Wrap dough in plastic and flatten into a rectangle. Chill until firm, at least 2 hours. DO AHEAD: Dough can be made 5 days ahead. Keep chilled. Let stand at room temperature for 30 minutes before continuing.
- Place fennel seeds in a resealable plastic freezer bag. Coarsely crush with a rolling pin or the bottom of a skillet. Alternatively, pulse in a spice mill until coarsely crushed. Transfer to a small bowl; stir in sea salt. Set fennel salt aside.
- Arrange a rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper. Remove plastic wrap from dough. Roll out dough on a lightly floured surface to a 10x8" rectangle about 1/4" thick. Cut in thirds crosswise, then cut each third crosswise into 6 rectangles. Arrange cookies on prepared baking sheet, spacing 1" apart. Brush cookies generously with oil, then sprinkle with fennel salt.
- Bake, rotating sheet halfway through, until cookies are golden brown (flecks of cheese will be slightly darker), 20-24 minutes. Let cool on sheets for at least 10 minutes. Serve warm or at room temperature. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
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Pankaj Bedi
[email protected]These cookies are a bit too crumbly for my taste.
AMANPARIYAR.25
[email protected]Perfect for a snack or dessert.
Danielle Barnett
[email protected]These cookies were a hit at my party!
Belay Belay
[email protected]Will definitely make these again!
DuskyDaFox
[email protected]Easy to make and very tasty.
Shahzad Shazy
[email protected]These cookies are delicious! I love the unique flavor.
Keyara Wagenaar
[email protected]These cookies are a bit too salty for my taste. I think I would use less sea salt next time.
Roaa Helal
[email protected]I was a bit hesitant to try these cookies because I'm not a big fan of fennel. However, I was pleasantly surprised! The fennel flavor is very subtle and it actually complements the Parmesan cheese and sea salt very well.
Adiya James
[email protected]These cookies are a bit more expensive to make than some other shortbread cookies, but they are definitely worth the extra cost. The ingredients are high-quality and the flavor is amazing.
Simon Hyellafusinyi
[email protected]The flavor of these cookies is out of this world! The Parmesan cheese adds a savory note, while the fennel and sea salt give them a slightly sweet and salty flavor. They are the perfect balance of flavors.
Mohamed Sylla
[email protected]I love how easy it is to make these cookies. I was able to whip up a batch in no time. They are also very forgiving, so even if you don't have a lot of experience baking, you can still make them successfully.
SBRaj babu
[email protected]These shortbread cookies are a delightful treat! The combination of Parmesan cheese, fennel, and sea salt is unique and flavorful. They are perfect for a snack or as a side to a salad.