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ByRosemary
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Savory Parmesan Cookies are perfect as an appetizer or even served with your favourite stew or soup. Fast and easy, no chilling time needed and they are ready in 20 minutes!
I would say of all the cheese in the world, Parmesan is definitely one of my favourites if not the favourite!
I love it on my Pasta, Pizza and just eaten in chunks. One of my favourite appetizers is grilled eggplant, Italian crusty bread and chunks of Parmesan Cheese.
So when I was told about these Savory Parmesan Cookies I knew they were meant for me.
It’s is such an easy recipe, whip it up in your Food Processor and it’s ready in no time. And no chilling necessary.
Table of Contents
How make Parmesan Cookies
I use a food processor although kneading the dough by hand works too.
There are only a few ingredients in these cookies, butter, flour, parmesan cheese, salt, pepper and a tablespoon or two of water.
I also recommend grating your own Parmesan rather than buying packaged pre grated cheese. It is probably cheaper too!
Remember you want to grate the cheese and not shred it.
Knead the dough to form a soft compact dough, then roll to about 1 cm thickness. I like to use a small round cookie cutter.
Place the circles on a parchment paper lined cookie sheet, brush with an egg wash, top with your favourite toppings and bake for about 10-12 minutes.
Shredded or Grated Parmesan
Shreddedcheese are long strips while gratedcheese are like tiny fragments almost to the point of being powdery, but not quite.
Tasty Toppings for Parmesan Cookies
- Chopped rosemary
- chopped fresh oregano or thyme
- seeds of choice poppy, sesame, chia etc
- More herbsto add are mincedchive,parsley, savory, tarragon or go plain.
How to Store Parmesan Cookies
The cookies should be stored in an airtight container in the fridge for up to 6 days. The cookies can also be frozen in a freezer safe bag or container, they will keep for up to 2 months in the freezer. The dough can also be frozen, wrap in plastic and place in a freezer bag. The dough will keep up to 3 months in the freezer.
More Easy Appetizers
- Easy Italian Tomato Bruschetta
- Ham and Cheese Pizza Roll Ups
- Tuna Mozzarella Stuffed Cherry Tomatoes
- Italian Grilled Eggplant
These delicious Savory Parmesan Biscuits make the perfect snack, appetizer or even accompaniment to your favourite soup or stew. Buon Appetitto and a Happy and Wonderful New Year to everyone!
Savory Parmesan Cookies
Rosemary Molloy
Savory Parmesan Cookies are perfect as an appetizer, snack or even served with your favourite stew or soup.Fast, easy & no chilling needed.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Appetizer, Snack
Cuisine American/Italian
Servings 14 cookies
Calories 81 kcal
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Ingredients
- ¾ cup all purpose flour
- ¾ cup grated parmesan cheese
- 1 pinch salt
- 1-2 dashes pepper
- ¼ cup + 1 tablespoon butter (cold cubed/ 70 grams total, if you double or triple the recipe then double or triple this amount)
- 1-2 tablespoons water
EGG WASH
- 1 large egg
- 1 tablespoon water
TOPPINGS
- 1-2 sprigs rosemary
- 1-2 sprigs fresh thyme / oregano
- 1 tablespoon various seeds
- 1 tablespoon various herbs
Instructions
Pre-heat oven to 350F (180C), line a cookie sheet with parchment paper.
In the food processor add the flour, parmesan, salt and pepper and whisk (small whisk or fork) together. Then add cubed butter and pulse to form coarse crumbs, add the water a tablespoon at a time until dough is almost combined.
Move the dough to a lightly floured flat surface and knead a few times until you have a soft smooth dough.
Lightly flour the dough and roll out with a lightly floured rolling pin, to about 1 cm thickness. Cut out with a small round cookie cutter, place on prepared cookie sheet, brush with egg wash sprinkle with your favourite topping (I used fresh rosemary and thyme). Bake for approximately 10-12 minutes or until lightly golden.
EGG WASH
In a small bowl beat together the egg and water.
Notes
The cookies should be stored in an airtight container in the fridge for up to 6 days. The cookies can also be frozen in a freezer safe bag or container, they will keep for up to 2 months in the freezer. The dough can also be frozen, wrap in plastic and place in a freezer bag. The dough will keep up to 3 months in the freezer.
Nutrition
Calories: 81kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 118mg | Potassium: 18mg | Vitamin A: 165IU | Calcium: 63mg | Iron: 0.4mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Recipe Adapted from Giallo Zafferano
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