I made these delicious Parmesan Shortbread's at Christmas as gifts and decided to give it as a gift for our favorite server/friend at Iris last night. They are so delicate. I originally put them in a cellophane bag but half the batch became crushed under their own weight. That's why the gift jar is only half full. I added red chile flakes to this recipe and now they are truly awesome. This was part of a "theme" gift for our server/friend: Caesar salad. Lisa made her Caesar dressing, I made the Parmesan shortbread's, and then we added a porcelain salad bowl, scissor tongs (those are Lisa's fave), and a Zyliss salad spinner. I kept the crushed crumbs from the cellophane catastrophe and have nibbled on them for the past couple of days. These are one of my new favorite things. Especially with a dab of apricot or jam.
Parmesan Shortbread
Yield: 36
2 sticks cold unsalted butter, cut into pieces
1 3/4 cups flour
2 ounces grated Parmesan plus 2 Tbsp. for tops
1 tsp. salt
1/2-1 tsp. red chile flakes
1/2 tsp. granulated garlic
1 pinch white pepper
Preheat the oven to 350. In a food processor, blend all the ingredients together except for the 2 Tbsp. of Parmesan. Roll into 2 logs, about 10 inches long and wrap in plastic. Refrigerate for at least 30 minutes. Slice into 1/4-inch rounds, place on a parchment lined baking sheet, and sprinkle evenly with the remaining 2 Tbsp. Parmesan. Bake for 15-20 minutes or until just starting to turn golden around the edges and the Parmesan begins to brown. Cool completely and store for no more than 3 days.
Made this Whole Wheat Braided Bread today too.
Yummy!
No comments:
Post a Comment