3-Ingredient Parmesan Cookies
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
25 mins
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Servings
10
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Calories
147 kcal
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Cuisine
Italian
3-Ingredient Parmesan Cookies
Description
This simple cookie dough forms by mixing cold butter, flour, and Parmesan until crumbly, with optional fresh rosemary or thyme and black pepper kneaded in for added dimension. The dough is chilled, then sliced or cut into rounds before baking at a moderate temperature to develop a golden top and crisp texture.
These cookies have a delicate crunch and a nutty, savory Parmesan flavor, reinforced by fresh herbs if used. They make an elegant snack or accompaniment to cheese plates.
The dough can be shaped into logs, chilled, sliced, or rolled and cut with cookie cutters for different shapes. Brushing with water or beaten egg and topping with more cheese or herbs before baking enhances appearance and flavor. The cookies remain quite tender when freshly baked.
You can freeze both dough logs and baked cookies for later use, storing them wrapped properly up to two months. If dough is crumbly, adding a little extra butter helps bind the mixture before chilling.
Ingredients
- 100 g butter cut into small chunks, cold unsalted
- 100 g all-purpose flour organic
- 100 g Parmesan Cheese finely grated
- rosemary optional, fresh, leaves, finely minced
- thyme optional, fresh, leaves, finely minced
- black pepper (optional)
- 2 tablespoon water warm; or a small beaten egg
Instructions
- In a stand mixer over medium-low speed, mix together the butter, flour and Parmesan cheese, until finely crumbly.
- Add optional fresh chopped herbs and black pepper to taste, and knead until you form a dough.
- Divide the dough in half. Roll each half into an uniform log, about 3 cm (1¼ inches) in diameter.
- Wrap the 2 cylinders into cling film, and refrigerate for 15 minutes.
- Preheat the oven to 180°C ( 350°F) without the fan mode. When using the fan-assisted option, set the oven to 20°C less than conventional oven.
- Cut each log into 1 cm thick rounds, then you can use a cookie cutter to give them a specific cookie form.
- Arrange the cookies on a baking tray lined with parchment paper.
- Brush the surface of each cookie with a bit of warm water or a beaten egg, and sprinkle a tiny amount of extra grated Parmesan or chopped fresh herbs on top.
- Bake for 10 minutes, or until the cookies are golden on top.
- Remove the cookies from the oven, they will still be quite soft. Allow them to cool completely on a baking rack, then serve.
- Store leftovers in an airtight container, and refrigerate for up to 4 days.
Notes
- Dough can be formed into logs or flattened disks before chilling and cutting with cookie cutters.
- If dough is too crumbly, add a small amount of extra butter to improve binding.
- Baked cookies and dough logs can be frozen for up to 2 months when properly wrapped.
- Defrost dough for 10 minutes at room temperature before rolling and cutting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 28mg | 9% |
| Sodium | 232mg | 10% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 328IU | 7% |
| Calcium | 122mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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