Parmesan Cookies

These tender, crumbly, buttery Parmesan coins are a clever twist on sweet slice-and-bake shortbread cookies.


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  • Servings: makes 4 dozen

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  • 2 sticks unsalted butter, softened
  • 1/2 pound Parmesan cheese, freshly grated (2 cups)
  • 1 3/4 cups all-purpose flour

How to make this recipe

  1. Preheat the oven to 350° and position a rack in the upper and lower third. In a medium bowl, using a handheld electric mixer, beat the butter with the Parmesan and flour at low speed until a stiff dough forms. Divide the dough into 3 pieces, then roll each piece into a 9-inch log, about 1 1/2 inches in diameter.

  2. Slice the logs 1/3 inch thick and arrange the slices on 2 large, nonstick baking sheets. Bake for 18 minutes, or until golden, shifting the pans halfway through baking for even browning. Let the cookies cool for 10 minutes, then transfer them to a wire rack to cool completely.

Make Ahead

The cookies can be stored in an airtight container for up to 5 days.

Suggested Pairing

A Chenin Blanc, such as one from South Africa.

Contributed By Photo © Quentin Bacon Published April 2005

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