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Entertaining

Not So Sweet Cookie Treats
September 24, 2013 • Posted by Brea Buffaloe

Most of us are used to having our cookies with a glass of milk, not a glass of wine. Today is the day to expand your cookie horizons! Cookies are no longer limited to dessert! They can now be made into appetizers! Imagine your favorite dinner dish, cheeses or spices made into a cookie you’ll love! Your cookie recipe could be infused with unusual ingredients such as olive oil, pepper or paprika! The possibilities are endless.

Are you ready to give these not so sweet cookies a try at your next get together? They would be great for a dinner or lunch party, wedding or meeting! Try this parmesan, rosemary and thyme shortbread cookie recipe from Savory Simple


Savory Parmesan Shortbread Rounds

Makes 25-30 Cookies

1 stick (4 ounces) unsalted butter, room temperature
3 ounces grated Parmesan
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon chopped fresh rosemary
1 1/4 cups all-purpose flour
1 tablespoon water

Place the butter in a stand mixer with the paddle attachment and mix on medium-low until creamy.

Add the parmesan, salt, pepper, herbs and flour one at a time until evenly combined.

Add 1 tablespoon of water to help bring the dough together.

Flatten the dough and wrap it in plastic wrap. Chill until firm, at least 30 minutes.

Preheat the oven to 350 degrees F.

Roll the dough to 1/4 - 1/2 inch thick. Use a cookie cutter to make small crackers, re-rolling the dough as needed.

Place the crackers on a sheet pan and bake for approximately 22-25 minutes.

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