Parmesan Fennel Shortbread

Parmesan Fennel Shortbread While I was flipping through the pages of Sweet Paul’s latest magazine, this recipe for Parmesan Fennel Shortbread really jumped out at me.  I love the idea of a savory “cookie” that pairs well with various cheeses.  I recently served these tasty morsels at a small dinner party aside a creamy wedge of French brie.  The potent flavor and aroma of these shortbread cookies provided a nice contrast to the silky, rich cheese.  Continue reading for the recipe.

Parmesan Fennel Shortbread Parmesan Fennel Shortbread
Adapted from Sweet Paul Magazine.

1½ cups flour
½ cup butter, cold and cubed
1 cup grated Parmesan cheese
¼ cup whole milk
1 tablespoon fennel seeds

Add flour and butter to a food processor and pulse until the the mixture resembles coarse meal.  Add the Parmesan cheese and pulse to combine.

Transfer the mixture to a large bowl, add milk and stir.  Keep in mind that this will be a fairly dry dough.  Drizzle in a little more milk if you find your dough is not coming together.  Turn the dough out onto a large piece of parchment paper.  Form the dough into a 1 inch round log and wrap up in the parchment paper.  Chill until firm (at least 1 hour).

Preheat oven to 350°F.

Line a baking sheet with parchment paper or a silpat.  Cut the dough log into ¼ inch thick rounds and place on the baking sheet.  Sprinkle the rounds with fennel seeds.

Bake until golden (11 – 13 minutes).  Cool the shortbread on a wire rack.

Makes approximately 20 shortbread “cookies”.

Comments

  1. Barb Nicely says

    You are amazing. I love fennel, I love shortbread, & I love any & all cheese. I can’t wait to try these – they look delicious.

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