Description
These savory cookies are crispy on the outside and soft on the inside, perfect for dipping in hot soup or tea, with a delightful aroma of rosemary and Parmesan.
Ingredients
Units
Scale
- 1/2 cup (140 ml) unsalted butter, kept at room temperature for 30 minutes
- Zest of one lemon
- 1 egg yolk
- 3 tbsp (51 ml) heavy cream
- 1 cup (280 ml) all-purpose flour
- 3/4 cup (177 ml) finely grated Parmesan cheese
- 1 tbsp finely chopped fresh rosemary
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the butter and lemon zest until creamy.
- Add the egg yolk and continue whisking until the mixture is smooth and well combined.
- Pour in the heavy cream and whisk again until fully incorporated.
- In a separate bowl, combine the all-purpose flour, Parmesan cheese, rosemary, salt, and black pepper.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll the dough into a log shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the cookies are golden brown on the edges.
- Allow the cookies to cool on a wire rack before serving.
Notes
Store these cookies in an air-tight jar to keep them fresh. They pair wonderfully with hot ginger tea or a warm bowl of soup. The aroma of rosemary and Parmesan will fill your kitchen as they bake. Consider making a double batch as they are likely to be eaten quickly.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Snack
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 0
- Sodium: 100
- Fat: 6
- Carbohydrates: 6
- Fiber: 0
- Protein: 2
- Cholesterol: 20