Parmesan Shortbread-Foodie Friday

It is time for another Foodie Friday. Please visit our hostess Michael @ Designs by Gollum and you will find links to some of the most delicious recipes you can imagine.

Many of you read my Tablescape Thursday post about the surprise party we had for my mother. One of our appetizers was a savory Parmesan Shortbread. I really love this recipe because it can be made ahead of time and frozen for up to a month. I cut this recipe from a magazine, and I don't remember which one.

Ingredients:

1 3/4 cups all purpose flour

3/4 cups plus 2 T. grated parmesan cheese

1 tsp. kosher salt

pinch of cayenne pepper

1 cup unsalted butter

Preheat oven to 350 degrees. Line baking sheet with parchment paper. Mix flour, 3/4 cup parmesan cheese, salt and cayenne pepper in the food processor. Add chunks of the butter and pulse until dough comes together.

Divide the dough in half and roll each half into a 12 inch log.

Slice the logs into about 20 pieces. Roll each piece into a ball. Place on baking sheet and press down (I use a drinking glass bottom, dipped in flour). Sprinkle the tops with the remaining 2 T. of parmesan cheese.

Bake the shortbread until topsa are dry and bottoms are golden brown-about 20 minutes. Cool on rack.

The rounds fit perfectly in an olive dish for serving. Enjoy!