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Parmesan Shortbread

Parmesan Shortbread


  • 1 ¾ sticks soft unsalted butter
  • 1-2  Tablespoons Sencha Asanoka tea (to your taste)
  • ½ cup confectioners sugar
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 1 ¾ cups flour
  • 1 cup grated Parmesan cheese
  • 2 Tablespoons olive oil
  • 1  teaspoon salt for sprinkling (we used Celtic Sea Salt)

  1. . Melt the butter together with the tea and allow to stand for 20 minutes. Wait for mixture to cool
  2. . Place in mixer together with the sugar, salt, and pepper. Beat until smooth
  3. . Stir in the flour and parmesan and mix until well combined. Pile onto a sheet of parchment paper - form into a flattened disk. Wrap and refrigerate for 1-2 hours
  4. . When ready to bake, preheat oven to 350
  5. . Roll out the dough to ¼ inch thick and cut into rounds or shapes
  6. . Place on parchment paper lined cookie sheet, brush light with olive oil and sprinkle lightly with the salt
  7. . Bake for about 15 minutes (depends on size of cookie) and remove from oven when the edges have browned
  8. . Dough can be frozen –shortbread can be made up to 2 days ahead

This recipe was developed for the Cultured Cup by Kyra Effren

Copyright The Cultured Cup



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