PARMESAN SHORTBREAD WITH FENNEL AND SEA SALT
Provided by Caitlin Williams Freeman
Categories Cookies Mixer Cheese Brunch Dessert Bake Parmesan Seed Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 18 servings
Number Of Ingredients 9
Steps:
- Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1-2 minutes. Add powdered sugar, pepper, and kosher salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4-5 minutes. Add flour and cheese. Reduce mixer speed to low and beat mixture just until dough comes together.
- Wrap dough in plastic and flatten into a rectangle. Chill until firm, at least 2 hours. DO AHEAD: Dough can be made 5 days ahead. Keep chilled. Let stand at room temperature for 30 minutes before continuing.
- Place fennel seeds in a resealable plastic freezer bag. Coarsely crush with a rolling pin or the bottom of a skillet. Alternatively, pulse in a spice mill until coarsely crushed. Transfer to a small bowl; stir in sea salt. Set fennel salt aside.
- Arrange a rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper. Remove plastic wrap from dough. Roll out dough on a lightly floured surface to a 10x8" rectangle about 1/4" thick. Cut in thirds crosswise, then cut each third crosswise into 6 rectangles. Arrange cookies on prepared baking sheet, spacing 1" apart. Brush cookies generously with oil, then sprinkle with fennel salt.
- Bake, rotating sheet halfway through, until cookies are golden brown (flecks of cheese will be slightly darker), 20-24 minutes. Let cool on sheets for at least 10 minutes. Serve warm or at room temperature. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
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SMJ TECH
s.tech@gmail.comI can't wait to try this recipe!
ally miscalin
a.miscalin91@aol.comThese shortbreads are perfect for any occasion.
Sam Youssef
youssef66@yahoo.comI'm definitely going to be making these shortbreads again and again.
Kittenstuff 90
9-kittenstuff@yahoo.comThese shortbreads are addictive! I can't stop eating them.
Tanya Bryant
b_t@aol.comI've never had shortbread like this before. It's so flavorful and delicious.
XxXjaceplayzXxX-mobile
xxxjaceplayzxxx-mobile83@gmail.comThe sea salt on top of these shortbreads really makes them special.
Roy Catubig
catubig.roy@hotmail.comThese shortbreads are the perfect balance of sweet and savory.
Letisha Rorie
rletisha@hotmail.comI love the fennel flavor in these shortbreads. It's so unique and delicious.
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privated9@gmail.comI made these shortbreads for a potluck and they were a huge hit!
Josh Alusma
alusma.josh@yahoo.comThese shortbreads are a great gift for friends and family.
Sumaya Islam
si92@yahoo.comI'm not a baker, but even I was able to make these shortbreads easily.
vasile josan
v64@gmail.comThese shortbreads are the perfect afternoon snack with a cup of tea.
Neaven Peeler
peeler_neaven2@yahoo.comI love the combination of sweet and salty in these shortbreads.
Tia Beach
t@gmail.comThe texture of these shortbreads is perfect! They're crumbly and buttery.
laura blanche
l_b12@yahoo.comI've made these shortbreads several times now and they're always a crowd-pleaser.
Sahil G
s-g@gmail.comThese shortbreads were a hit at my party! Everyone loved them.
Kanchi Lama
l@yahoo.comI'm not a huge fan of fennel, but I thought I'd give this recipe a try anyway. I'm so glad I did! The fennel flavor is subtle and it really complements the cheese and salt.
Olamilekan Olaore
olaore_o63@yahoo.comThis is my new favorite shortbread recipe! It's so easy to make and the flavor is amazing.
jesse amankwah
amankwah_jesse2@gmail.comI was a bit skeptical about the fennel and sea salt combination, but I was pleasantly surprised! The flavors worked really well together and the shortbread was delicious.