Savory Parmesan Cookies
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
14 cookies
-
Calories
81 kcal
-
Cuisine
Italian-American Fussion
Savory Parmesan Cookies
Description
This recipe blends flour with grated Parmesan cheese, salt, pepper, and cold cubed butter. The mixture is pulsed or whisked to form coarse crumbs, then water is added gradually to form a soft dough. After kneading briefly, the dough is rolled out about 1 cm thick and cut into small rounds. Each round is brushed with an egg wash made from beaten egg and water, then sprinkled with fresh herbs like rosemary, thyme, or oregano, and optionally seeds. Baking at 350°F for 10 to 12 minutes yields cookies with a golden surface and a flaky texture.
These savory cookies present a rich, cheesy flavor paired with aromatic herbal notes. They are crisp on the outside, with a soft crumb inside. The herbs and seeds add additional texture and aroma, making them a flavorful accompaniment for appetizers or snacks.
The cookies keep well refrigerated in an airtight container for up to six days and freeze well for up to two months. The dough itself can also be frozen for up to three months, tightly wrapped to preserve freshness. This allows for advance preparation and convenient baking when desired.
Ingredients
- ¾ cup all-purpose flour
- ¾ cup Parmesan Cheese grated
- 1 pinch salt
- 1-2 dashes black pepper
- ¼ cup butter cold cubed/ 70 grams total, if you double or triple the recipe then double or triple this amount, 1 tablespoon
- 1-2 tablespoons water
EGG WASH
- 1 large egg
- 1 tablespoon water
TOPPINGS
- 1-2 prigs rosemary
- 1-2 prigs thyme or oregano, fresh
- 1 tablespoon seeds various
- 1 tablespoon herbs various
Instructions
- Pre-heat oven to 350F (180C), line a cookie sheet with parchment paper.
- In the food processor add the flour, parmesan, salt and pepper and whisk (small whisk or fork) together. Then add cubed butter and pulse to form coarse crumbs, add the water a tablespoon at a time until dough is almost combined.
- Move the dough to a lightly floured flat surface and knead a few times until you have a soft smooth dough.
- Lightly flour the dough and roll out with a lightly floured rolling pin, to about 1 cm thickness. Cut out with a small round cookie cutter, place on prepared cookie sheet, brush with egg wash sprinkle with your favourite topping (I used fresh rosemary and thyme). Bake for approximately 10-12 minutes or until lightly golden.
EGG WASH
- In a small bowl beat together the egg and water.
Notes
- Store baked cookies in an airtight container in the refrigerator for up to six days to maintain freshness.
- Cookies freeze well for up to two months when sealed in a freezer-safe bag or container.
- Unbaked dough can be frozen for up to three months; wrap tightly in plastic and place in a freezer bag.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 118mg | 5% |
| Potassium | 18mg | 0% |
| Vitamin A | 165IU | 3% |
| Calcium | 63mg | 6% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
