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Peppered Parmesan Shortbread

Peppered Parmesan Shortbread

Peppered Parmesan Shortbread

Delicious Peppered Parmesan Shortbread

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 3 Hours, 20 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 36 slices

Ingredients

  • 1-½ c. all-purpose flour
  • 1 c. grated Parmesan cheese
  • ½ c. cold butter (no substitutions), cubed
  • ¼ c. Argo® Corn Starch
  • ¾ tsp. Thyme
  • ½ tsp. Cayenne Pepper
  • 13 to ½ c. sour cream
  • 1 tbsp. milk
  • 1 tsp. Medium Grind Black Pepper

Directions

  1. Combine flour, cheese, butter, corn starch, thyme and cayenne pepper in a food processor. Pulse until mixture resembles coarse oatmeal. Add sour cream, a spoonful at a time, pulsing until mixture is combined. Remove from food processor.
  2. Knead 2 to 3 times forming dough into a ball. Divide the dough in half. Shape each half into a flat log, about 2-inches wide and 1/2-inch thick. Wrap logs in plastic wrap.
  3. Refrigerate for 2 hours or overnight.
  4. Brush the top of each log with milk and sprinkle with black pepper. Slice the dough at 1/4-inch intervals and place on baking sheets.
  5. Bake in preheated 325°F oven for 25 to 30 minutes until golden brown. Cool on a wire rack. Delicious served with Beer Cheese Soup.