Paprika

Parmesan & Black Pepper Shortbread

by:
October  6, 2022
4.7
3 Ratings
Parmesan & Black Pepper Shortbread
Photo by Ty Mecham. Prop Stylist: Megan Hedgpeth. Food Stylist: Sam Seneviratne.
  • Prep time 1 hour 10 minutes
  • Cook time 20 minutes
  • makes 10 to 20 shortbread
Author Notes

I love shortbread cookies with all of my heart. I also love savory, crunchy things. This Parmesan shortbread recipe makes buttery, snackable bites that satisfy both cravings. BelGioioso Parmesan lends a deep nuttiness, while the black pepper adds a nice bite that could result in you eating the entire tray before they make it to your guests. If you truly want to give ‘em the ol’ razzle dazzle, cut the shortbread into bite-sized squares before baking and serve them on a cheese board alongside your favorite BelGioioso wedges (like CreamyGorg® and buttery Fontina), plus assorted Italian charcuterie, olives, and fresh fruit or veggies. —Kia Damon

Test Kitchen Notes

This recipe is shared in partnership with BelGioioso Cheese. For more BelGioioso recipes, check out our dreamiest, cheesiest recipes here. —The Editors

What You'll Need
Ingredients
  • 4 ounces salted butter, softened
  • 1 1/2 cups BelGioioso Parmesan, grated (you’ll need one 8-ounce wedge)
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon freshly cracked black pepper
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups all-purpose flour, sifted
Directions
  1. Heat your oven to 350°F.
  2. Add the butter to the bowl of a stand mixer fitted with the paddle attachment (you can also use a large bowl and a hand mixer). Cream the butter on low speed, then add the parmesan, smoked paprika, black pepper, and kosher salt and mix until just combined.
  3. While mixing on low speed, slowly add the all-purpose flour in two batches. Use a spatula to scrape down the sides, as needed. When the flour is just combined, add 1 tablespoon of water. The dough will look like chunks of sand; if it’s looking a bit dry, you can add an additional ½ to 1 teaspoon of water.
  4. Scrape the dough out onto a sheet of plastic wrap. Using your hands, quickly bring the dough together and flatten it. Wrap it and chill in the fridge for 30 minutes.
  5. Once the dough is chilled, unwrap it and lay it on a lightly floured surface. Shape the dough into a rectangle that’s about 1⁄2-inch thick. Use a knife or pastry scraper to cut the shortbread into your desired shape (long rectangles or squares both work great).
  6. Using an offset spatula, carefully transfer the shortbreads to a pan lined with parchment paper and put them in the fridge to chill for another 30 minutes.
  7. Bake on the middle rack of your oven for 20 to 25 minutes, or until just golden. Cool before serving.
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2 Reviews

CreosoteLady
CreosoteLady December 1, 2024
I've never made shortbread before, let alone savory (sugar-free!) shortbread. I just made this today as a component of my boyfriend's Xmas gift. After they came out of the oven, I used a pizza cutter to trim the edges to make the squares neat (and then ate the cast-off edges). And, WOW -- I think it's maybe the tastiest thing I've ever baked.

I live in the desert. As per usual for my climate, I had to add lots more water to be able to shape this dough. If any other readers/reviewers also live in the desert, I'd personally recommend having a spray bottle of distilled water on hand so that you can wet the dough as necessary as you press it out. In that regard, at least, it's a lot like being liberal with water in a pie crust recipe.

Unbelievably good. The epitome of Christmas magic itself! Thanks so much for this recipe!
 
Diane
Diane October 22, 2022
These are very tasty!