Savory Parmesan Cookies
INGREDIENTS
* 3/4 cup all purpose flour (175gram)
* 1cup grated parmesan or Kashkaval cheese (100grams)
* 1/2 teaspoon salt
* 100grams, butter
* 1-2 tablespoons , liquid like cream, water or milk
TOPPINGS
* 1-2 sprigs rosemary
* 1-2 sprigs fresh thyme / oregano
* Any various seeds
* Any various herbs
* Or just go plain
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 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, sprinkle with your favourite topping (I used fresh rosemary and thyme oregano and sage) then roll again with pin over the herbs. Bake for about 10 minutes or until lightly golden.
* 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.
* Enjoy🌿🌿🌿
* More herbs to add rosemary, tarragon, fresh oregano, thyme chive, parsley, cilantro, savory or go plain.
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