Savory Parmesan/Myzithra Cheese Shortbread Rounds

By Genebean

This was adapted from a Bon Appetite recipe. They are great to serve at a party. They are really easy and save well.

Ingredients

• 1 3/4 cups all purpose flour
• 1/4 cup dry grated Parmesan Cheese
• 2 tablespoons of freshly grated Parmesan Cheese
• 1/2 cup grated Myzithra Cheese
• 1 teaspoon course Sea Salt
• 1 small garlic clove, minced
• Large pinch of cayenne pepper
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes
• 1/2 cup(1 stick) chilled sweet cream butter, cut into 1/2 inch cubes

Preparation

Step 1

Preheat oven to 350 degrees. Line baking sheet with parchment paper. Mix flour, dry Parmesan cheese, Myzithra cheese, salt, garlic and cayenne pepper in food processor. Add butter and pulse, on/off, until dough begins to come together. Gather dough on lightly floured board, cut into half, and roll each half into a 12 inch long log. Cut each log into 1/2 inch rounds. Roll the rounds into a ball and flatten slightly. Space them on cookie sheet about 1 1/2 inches apart. Sprinkle the two tablespoons of freshly grated Parmesan cheese over each shortbread round.

Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely. DO AHEAD. Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to one month. Serve at room temp.