We always shared a cookie as part of our java ritual. Fennel-Parmesan shortbread, a savory twist, quickly became a favorite of ours. I know, everyone has their favorite shortbread recipe but you really should give this one a try. Slightly sweet with a teensy bit of savory crunch from the fennel-salt topping. For me, it was the pleasant discovery of Parmesan quietly hitting my taste buds with every chew and dare I say, perfect with a cappuccino.
Makes about 21 cookies
adapted from The Blue Bottle Craft of Coffee
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon freshly ground black pepper
3/4 teaspoons sea salt
2 cups all-purpose flour plus more
1 cup finely grated Parmesan
1 tablespoon fennel seeds
1 teaspoon Maldon sea salt or other coarse salt
extra-virgin olive oil, for brushing
1. Beat butter in a medium bowl on low speed until smooth, 1–2 minutes. Add powdered sugar, pepper, and salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4–5 minutes. Add flour and cheese. Reduce mixer speed to low and beat mixture just until dough comes together. Wrap dough in plastic and flatten into a 7×10-inch rectangle about 1/2-inch thick. Chill until firm, at least 2 hours.
3. Preheat oven to 350f and arrange rack in center of the oven. Line a baking sheet with parchment paper.
4. Remove plastic wrap from dough and cut into small rectangles. Place cookies on prepared baking sheet, spacing 1 inch apart. Brush cookies generously with oil, then sprinkle with fennel salt.
The Culinary Chase’s Note: The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 5 days. These savory-sweet shortbread cookies are addictive! Don’t say I didn’t warn you. Enjoy!
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