Back to Recipe Search Print Recipe

Peppered Parmesan Shortbread

Perfect with cheese and fruit or served with a bowl of soup.

Quick Facts

Prep Time: 25 minutes
Chill Time: 2 hours
Bake Time: 25 to 30 minutes
Yield: 36 slices

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup grated Parmesan cheese
  • 1/2 cup cold butter (no substitutions), cubed
  • 1/4 cup Argo® Corn Starch
  • 3/4 teaspoon leaf thyme
  • 1/2 teaspoon cayenne pepper
  • 1/3 to 1/2 cup sour cream
  • 1 tablespoon milk
  • 1 teaspoon black medium grind pepper

Directions

  1. Combine flour, cheese, butter, corn starch, thyme and cayenne pepper in a food processor.  Pulse until mixture resembles coarse oatmeal.  Add sour cream, a spoonful at a time, pulsing until mixture is combined.  Remove from food processor.

    Knead 2 to 3 times forming dough into a ball.  Divide the dough in half.  Shape each half into a flat log, about 2-inches wide and 1/2-inch thick.  Wrap logs in plastic wrap.

    Refrigerate for 2 hours or overnight.

    Brush the top of each log with milk and sprinkle with black pepper.  Slice the dough at 1/4-inch intervals and place on baking sheets.

    Bake in preheated 325°F oven for 25 to 30 minutes until golden brown.  Cool on a wire rack.  Delicious served with Beer Cheese Soup.