Savory Parmesan Shortbread (with a twist)

This is one of my favourite holiday recipes, because it offers something different. Savory instead of sweet!

Oh so good!

I heard about this recipe one day helping a customer at the cash desk last christmas. She raved about this shortbread and how easy it was to make. So I looked it up, brought it to a dinner I was attending, and it was an instant hit!

Recipe after the jump


  • 1 3/4 cups all purpose flour
  • 3/4 cup plus 2 tablespoons grated Parmesan cheese (about 2 1/2 ounces)
  • 1 teaspoon coarse kosher salt
  • 1/2 small garlic clove, minced
  • Pinch of cayenne pepper
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, and cut each log into 1-inch pieces. Roll each piece into ball. Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart. Press each ball into 2-inch-diameter round. Sprinkle remaining 2 tablespoons Parmesan cheese over.

I changed a few things. I added a bit of cheddar and some black pepper to the mix. And all I did was roll into an oblong log, and slice into discs. Flatten just slightly, and bake accordingly. I like the shape better when they’re sliced straight from the log. Much more uniform.


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