Parmesan Shortbread Rounds

By Traceylu-2

Ingredients

• 1-3/4 cups flour
• 3/4 cup plus 2 Tbls. grated Parmesan cheese (about 2-1/2 oz)
• 1 tsp. coarse kosher salt
• 1/8 tsp. powdered garlic
• Pinch of cayenne pepper
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes

Details

Servings 12
Cooking time 20mins

Preparation

Step 1

Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, 3/4 cup cheese, salt, garlic, and cayenne pepper in processor. Add butter; using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half into 12” log, and cut each log into 1” pieces. Roll each piece into a ball. Place balls on prepared sheet, spacing about 1-1/2” apart. Press each ball into 2” round. Sprinkle remaining cheese over. Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 mins. Transfer crackers to rack and cool completely. Can be made up to 1 week ahead. Store in airtight container at room temp or freeze up to 1 month.