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Parmesan Thyme Shortbread

Parmesan Thyme Shortbread

Parmesan Thyme Shortbread

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Parmesan Thyme Shortbread
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Course: Savory Cookies, Refrigerator/Icebox CookiesDifficulty: Medium



A savory, buttery and flavorful shortbread for those who prefer something a little different. These are NOT sweet, but rather salty/savory, almost like a cracker, but with a shortbread texture. Lovely to serve with appetizers or a glass of wine.


  • 1/2 cup unsalted butter, softened

  • 1 cup freshly grated Parmesan cheese (for best results, weight out 4 ounces using a kitchen scale)

  • 1 teaspoon minced fresh thyme leaves

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 1/4 cups all-purpose flour


  • Beat the butter until creamy, then add the Parmesan, thyme, salt, and pepper to combine. Slowly mix in the flour until the mixture is in large crumbles. If the dough is too dry, you can add 1 teaspoon water. On a floured board, shape the dough into a 9-inch-long log. Wrap in plastic and refrigerate for at least one hour. Preheat oven to 350F and line a baking sheet with parchment paper. Slice the log into 3/8-inch-thick rounds with a small, sharp knife and place them on the prepared baking sheet. Bake for 22 minutes or until very lightly browned. Remove to wire racks to cool completely.


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