I love spending my weekends with friends around a glass of rosé and delicious snacks that remind me of my awesome years in Italy. These Parmesan cheese cookies are easy to make and once you master the recipe, you can put your own spin on it (try adding in chopped Kalamata olives).
Ingredients for 4 people
1 stick of unsalted butter, room temperature
1 cup Parmesan cheese, grated (4 ounces)
3 teaspoons fresh thyme leaves
1/4 teaspoon chili powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 1/4 cup all-purpose flour
1 egg yolk
In a bowl of an electric mixer or a stand-mixer, fitted with the paddle attachment, cream the butter for 30 seconds. On low speed add the Parmesan cheese, thyme, chili powder, flour, salt, and pepper. Combine well before adding the egg. You should obtain a ball of dough that’s not sticky. If it’s too dry add, another egg yolk.
Dump the dough onto a floured surface and divide and roll into many small logs (1.5 inch diameter). Wrap in plastic and refrigerate for at least 40 minutes (or 15 minutes in the freezer). You can refrigerate in the fridge for up to 3 days.
Preheat the oven to 380°F. Cut the logs into 3/8 inch-thick rounds with a sharp knife. Place the rounds on a silicone sheet or a cookie sheet lined with parchment paper.
Bake for 20-22 minutes or until light browned. Cool on a rack and serve at room temperature
You can make the rolls ahead of time and freeze the rounds for up to 6 months. Then bake them (not thawed) on a cookie sheet for about 25-30 minutes at 370°F.
Borra is private French chef and culinary instructor at Cook’s Warehouse. Born in Montpellier, France and raised in the wine region of Burgundy, she’s trained in high-profile kitchens across France. After spending three years in Torino, Italy, she and her family moved to Atlanta in 2006. Learn more on her website, macuisinebyadeline.com