Right before the Holidays I visited my aunt, who is an incredible cook and baker. Every time I stop by for just a coffee, she always serves something incredibly delicious home baked with it. I really appreciate that, and I’m also very inspired by her and her baked goods. So anyway, this time she served me some delightfully light and savoury parmesan cookies, and since I’m having a small gathering later this week to celebrate my birthday, I though I would whip up a batch. I wanted them to be buttery and sablée like, so I decided to adapt my trusted Rosemary Sablée recipe into this savoury treat. I haven’t translated that recipe (yet), but it’s the same base as this one. All I did was to swap the sugar for freshly grated parmesan – and it turned out great!
I’m happy to report that it really turned out well on the first try, so I’m sharing the recipe below. I’ll serve mine this weekend with the welcome drink, but I bet they are really good with a plate of cured meats, olives and a glass of wine!
Recipe Parmesan Cookies
- 225 g / 1 cup / 2 sticks butter, softened
- 60 g / ¾ cup freshly grated parmesan
- 1 large egg
- 300 g / 2 ½ cup all purpose flour
- ½ teaspoon pepper (or more to taste)
Beat the butter until light and fluffy – I always use the paddle attachment of my stand mixer to do this. Add the egg and beat until incorporated. Mix together the flour, the parmesan and the pepper in a separate bowl and add this to the butte mixture. Mix on low until a dough forms.
Form two logs out of the dough, either round or square as I did here and put them in the fridge for a couple of hours or freeze them until you are ready to bake them.
Preheat the oven to 350° C.
Cut thin slices of dough and place spaced out on a lined cookie sheet. Bake for about 15-18 minutes, until just golden around the edges. Let cool first a couple of minutes on the sheet, then on a wire rack.
They will keep for a couple of days or a week in room temperature, but I recommend that you only slice and bake what you think you will eat right away and put the rest of the dough (back) in the freezer.