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Prep time
1 hour 10 minutes
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Cook time
20 minutes
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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
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Ingredients
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4 ounces
salted butter, softened
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1 1/2 cups
BelGioioso Parmesan, grated (you’ll need one 8-ounce wedge)
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1/2 teaspoon
smoked paprika
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1 teaspoon
freshly cracked black pepper
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1/2 teaspoon
kosher salt
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1 1/4 cups
all-purpose flour, sifted
Directions
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Heat your oven to 350°F.
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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.
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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.
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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.
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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).
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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.
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Bake on the middle rack of your oven for 20 to 25 minutes, or until just golden. Cool before serving.
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