SAVORY PARMESAN COOKIES

Savory Parmesan Cookies

Savory Parmesan Cookies are perfect as an appetizer, snack or even served with your favourite stew or soup. Fast, easy & no chilling needed.

Course: Appetizer, SnackCuisine: American/ItalianKeyword: parmesan cookies, savory cookies Servings: 14 cookies Calories: 81kcal Author: Rosemary Molloy / An Italian in my Kitchen

Ingredients

• 3/4 cup all purpose flour (100 gram)
• 3/4 cup grated parmesan cheese (75 grams)
• 1 pinch salt
• 1-2 dashes pepper
• 1/4 cup + 1 tablespoon butter (cold cubed/ 70 grams)
• 1-2 tablespoons water

EGG WASH

• 1 egg
• 1 tablespoon water

TOPPINGS

• 1-2 sprigs rosemary
• 1-2 sprigs fresh thyme / oregano
• various seeds
• various herbs

Instructions

• Pre-heat oven to 350F (180C), line a cookie sheet with parchment paper.
• In the food processoradd 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.