Frank’s Favorite Savory Parmesan Cookies
These cookies are a standard for my holiday entertaining since I came across versions of this recipe some years ago. Meant to be a pre-dinner snack, these salty, crisp cookies go great with pre-dinner cocktails or wine. But they also pair well with a fruit and cheese board after dinner.
Note- they are great host/hostess gifts or as thank you’s when gifted in a box with or without a bottle of wine
Frank’s Favorite Savory Parmesan Cookies
Ingredients
11 oz all purpose flour
1/2 - 1 tbsp cracked ground black pepper
6oz parmesan (or other grated hard cheese)
7oz unsalted butter, softened
2 XL egg yolks
Preparation
Mix all the ingredients together – using a food processor with the “plastic” blade (the metal blade will work just be more gentle with the pulses) until a shaggy dough begins to form and take shape.
Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into four balls.
Using your hands, roll each ball into a log. Keep them “cigar shapes” if you want round cookies or flatten the sides for square cookies about 1¼in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now wrap this up in a piece of cling film, twisting the cling film at the ends, and put the roll in the fridge, then proceed in the same way with the remaining pieces of the dough.
Preheat the oven to 375F while the dough rests in the fridge for about 45 minutes ( you can keep them this way up to two days.
Remove them about 30 min before cookies.
Cut slices with a serrated edge knife into thick slices; aim for about 1/4” - 1/2” thick.
Arrange on a baking sheet lined with parchment paper and put in the oven for 15-20 minutes,
As they begin to turn a pale golden brown at the edges. They are done.
Remove from the oven, then leave to cool (if you can) before eating.
