Ingredients
Equipment
Method
Step-by-Step Instructions
- Cream together 1 cup of softened butter and 1 cup of finely grated Parmesan cheese in a large mixing bowl for 2-3 minutes.
- Add in 2 tablespoons of chopped fresh rosemary and 1 teaspoon of cracked black pepper, mixing until evenly distributed.
- Gradually stir in 2 cups of all-purpose flour until a cohesive dough forms; add a teaspoon of cold water if needed.
- Divide the dough in half, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out each disk on a lightly floured surface to about 1/4-inch thickness and use a cookie cutter to shape into cookies.
- Transfer cookies to a baking sheet and freeze for an additional 10 minutes before baking.
- Preheat the oven to 350°F (175°C) and bake the cookies for 12-15 minutes until golden brown.
- Cool the cookies on a wire rack before serving.
Nutrition
Notes
Store baked cookies in an airtight container for up to 5 days or freeze unbaked dough for up to one month.