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Joined: Dec 14, 2005


Posted to Thread #29854 at 10:53 am on Sep 13, 2017

Parmesan Shortbread

2 cups all purpose flour
1 cup finely grated Parmesan cheese
1 cup butter, softened
2 - 4 tbsp cracked black pepper

In bowl, whisk flour with Parmesan cheese. Using pastry blender or two knives, ciut in butter until crumbly.

Pressing crumbs together, gather dough into ball; flatten into rectangle. Wrap in plastic wrap and refrigerate for 30 minutes. (Refrigerate for up to 3 days.)

Divide dough in half (quarters). On lightly floured surface, roll each into 12 inch log.

Spread half (quarter) of the pepper on 24 inch square of waxed paper; roll log in pepper, turning to coat evenly. Roll up in paper, twisting ends to seal. Repeart with remaining log(s) and pepper.

Refrigerate until firm, about 1 hour, rerolling logs twice to maintain roundness. (Make ahead: Refrigerate in airtight container for up to 1 week or overwrap with heavy-duty foil and freeze in airtight container for up to 1 month. Let frozen logs thaw slightly before slicing.)

Using serrated knife, cut dough into 1/4 inch slices and place about 1 inch apart on parchment paper-lined or greased baking sheet.

Bake in centre of 250˚F oven until lightly browned and fragrant, about 1 hour. (Make ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 1 week. (I’ve frozen them for a couple of months with no issue.)

I made the rolls smaller....about the circumference of a dime and didn't roll them in pepper as suggested. I think I would prefer to roll them into poppy seeds. Also I baked them at 300˚F for 30 minutes but would check them after the 10 minute mark. I served them in a bowl as one would nuts.

Cheese Crisps

1/2 cup softened butter
1 cup grated cheddar cheese
1 cup flour
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 cup crisp rice cereal
1/4 cup finely chopped nuts, optional

Mix butter and cheese together. Whisk together the flour, salt and cayenne pepper. Combine the two mixtures. Add the rice cereal and nuts, if using. Mix.
Roll into small balls and place on ungreased baking sheet. Press with a fork. Bake at 350 degrees F. for 12 to 15 minutes until lightly browned. Makes about 48.

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