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5 from 1 vote

Parmesan Shortbread with Caraway and Sea Salt

Rich butter and sharp cheese mixed with hints of caraway and sea salt. These savory parmesan shortbread cookies are a delightful treat alongside coffee or tea.
Yield: makes 15- 1 ½ x 3" rectangles
Course: Appetizer, Snack
Cuisine: American
Servings: 6

Ingredients

  • ½ cup unsalted butter, softened, room temp
  • ¼ cup confectioners' sugar
  • ¼ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour
  • ½ cup Parmesan cheese (or parmesan, romano, asiago cheese blend)
  • ½ Tablespoon caraway seeds
  • ½ teaspoon sea salt flakes or coarse sea salt
  • 1 Tablespoon olive oil

Instructions

  • In the bowl of stand mixer fitted with a paddle attachment, cream butter until smooth.  Add confectioners’ sugar, black pepper and salt.  Beat until light and fluffy.  Scrape down sides of bowl.
  • Add flour and cheese. Mix on low until dough just comes together.
  • Wrap dough in plastic wrap and flatten into a rectangle. Refrigerate until firm, about two hours.
  • In a small bowl, mix caraway seeds and sea salt. Set aside.
  • Preheat oven to 350 degrees F. Line baking sheet with parchment paper
  • Roll out chilled dough on a lightly floured surface to a 5×4-inch rectangle about 1/4” thick. Cut into 1 1/2×3” rectangles, or stamp out desired shapes with cookie cutter.
  • Arrange cut out cookies on prepared baking sheet. Brush cookies with olive oil, then sprinkle with caraway salt mixture.
  • Bake for 20 minutes, rotating sheet tray halfway through, until cookies are golden brown. Let cool on sheet tray for 10 minutes. Serve warm or at room temperature.

Notes

 recipe adapted from Bon Appetit March 2012