Source:Hors D'oeuvres By Eric Treuille & Victoria Blashford-Snell
Makes 40
Preparation time: 1 hour
Tips: Bake up to 2 weeks in advance.
Tiny Parmesan Shortbreads
Plain or flavored.
Ingredients
Preparation
1/3 cup all-purpose flour, sifted
salt, cayenne pepper
3 tablespoons cold butter, diced
2/3 cup Parmesan cheese, grated
Variation: (add one to above)
1 teaspoon dried rosemary
1 teaspoon black olives, finely chopped
Preheat oven to 350 F degrees.
1. Place flour, a pinch of each salt and cayenne, butter, Parmesan, and any additional flavoring, if using, in a food processor or mixer bowl; pulse to form a smooth dough.
2. Roll out dough on a floured surface to a 1/4 inch thickness.
3. Cut out 40 rounds with a pastry cutter ( 1.5 inch, flued if available)
4. Place dough rounds on parchment lined baking sheets 3/4 inch apart and refrigerate for 30 minutes.
5. Bake until golden brown, 8 minutes.
6. Cool completely on a wire rack.
NOTES : 1) Store in airtight container up to 2 weeks or freeze up to 1 one month. Defrost and crisp in preheated 400 F degree oven for 3 minutes.
