There are tonnes of things you can make out of parmesan. Parmesan eggplant. On pasta. Parmesan shortbread. “Parmesan what??” Yes. Parmesan shortbread. It is a legitimate thing, and it’s delicious!
I really don’t remember where I got this recipe. I’m sure I copied it out of a cookbook from the library years ago. Are we even allowed to copy out of library books? Hmm. Probably not, but I did, and here you are, reading a recipe from an illegal copying. Haha.
With the holidays coming up, we all need an arsenal of good, memorable recipes at our fingertips. Parmesan shortbread is just that. Delicious, memorable, and definitely a keeper. Perfect on a platter of meat and cheese, olives, nuts and pickles, you will want to give this recipe a trial run before you serve it to guests 😉
Being a shortbread, this recipe is very rich, so you don’t need to make a tonne. In fact in only makes less than two dozen per batch. I found that to be plenty for our family of 8. Well, actually 7 right now with one of the girls still in Houston. I made it for the family the other night for kind of a “snacky” supper, and there were at least 10 pieces left.
There are a few optional ideas that can dress this simple recipe up. You can add chopped rosemary to the dough to give it an extra layer of flavour. Or replace 1/3 cup of the flour with cornmeal for an extra bit of crunch. Although, I have found that the shortbread turns out quite crunchy without adding in the cornmeal.
I am also sure that if you want to make this ahead of time, you can freeze the dough and bake it later, or even freeze the baked shortbread crackers. I do warn you, though. These guys are not that pretty to look at, so you’ll have to rely on everything else on your platter to carry the load of being scrumptious and colourful. You will find yourself reaching for just one more….I promise.
- 1 cup butter – softened
- 2 cups flour
- 2½ cups grated parmesan cheese (not from a can)
- ½ tsp salt
- Put all ingredients in a mixer and combine until dough comes together.
- Place dough on large piece of plastic wrap. Shape dough into a 4" x 6" brick.
- Cover tightly with plastic wrap, and place in fridge for at least 1 hour. Preferably overnight.
- Preheat oven to 350 degrees F.
- Cut dough crosswise into shortbread "fingers" ½" thick.
- Bake on lined cookie sheet for 25-30 minutes.
- Cool on baking rack, and enjoy!