Savory Shortbread with Black Pepper and Parmesan Recipe | Yummly

Savory Shortbread with Black Pepper and Parmesan

KITCHENAID
9Ingredients
50Minutes
70Calories
Read Directions
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Description

In this recipe, classic shortbread cookies go savory by tamping down on the sweetness, and racketing up the piquant flavors. We add a generous, but not overbearing, amount of freshly ground black pepper and created balance and warmth with the addition of freshly-grated Parmesan cheese. (Our preference is to use Parmigiano-Reggiano cheese.) We shape these into bite-size 1-in/2.5 cm squares, but you can also make a log and cut these shortbreads into coins. Once formed, the dough freezes beautifully wrapped tightly in plastic wrap and slipped inside a lock-top plastic bag. Thaw in the refrigerator before slicing and baking. This do-ahead step makes these perfect for holiday entertaining. Uses KitchenAid® Stand Mixer and Sifter + Scale Attachment.

Ingredients

US|METRIC
  • 1 cup unsalted butter (at room temperature)
  • 1/4 cup granulated sugar
  • 2 teaspoons black pepper (finely ground)
  • 2 large egg yolks (at room temperature)
  • 6 tablespoons freshly grated Parmesan cheese
  • 2 cups all purpose flour
  • 1/4 cup medium-fine yellow cornmeal
  • 1/2 teaspoon fine sea salt
  • freshly ground black pepper (for coating shortbread)
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    Directions

    1. Special Equipment: Two large, rimmed baking sheets; parchment paper
    2. Place the butter in the bowl of your KitchenAid® Stand Mixer fitted with the flat beater. Attach the KitchenAid® Sifter + Scale Attachment to your mixer. Make sure the ingredient valve is closed. Weigh the sugar and pepper in the ingredient hopper, taring the scale between ingredients. Turn the mixer to medium speed, open the ingredient valve, and sift the sugar mixture into the mixing bowl. Cream the butter mixture until the sugar is incorporated, about 1 minute. Turn the mixer to medium-low, add the egg yolks, one at a time, and mix just until combined. Scrape down the bowl, add the Parmesan cheese, and mix until combined, 30 seconds longer.
    3. Close the ingredient valve. Weigh the flour, cornmeal, and salt in the ingredient hopper. With the mixer on low speed, open the ingredient valve, and sift in the flour mixture. Be careful not to overmix the dough. Remove the mixer bowl, and use a rubber spatula to blend in any flour remaining on the sides of the bowl.
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    NutritionView More

    70Calories
    Sodium2% DV40mg
    Fat7% DV4.5g
    Protein2% DV1g
    Carbs2% DV5g
    Fiber0% DV0g
    Calories70Calories from Fat35
    % DAILY VALUE
    Total Fat4.5g7%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol20mg7%
    Sodium40mg2%
    Potassium10mg0%
    Protein1g2%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate5g2%
    Dietary Fiber0g0%
    Sugars1g2%
    Vitamin A4%
    Vitamin C0%
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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