Parmesan Pepper

The ingredient list called for cake flour, rye flour, and confectioner’s sugar in the same cookie-cracker. My first thought was, “How on earth is that going to taste good?” After baking and tasting these Parmesan pepper rounds, I am happy to report it was the right combination. I could not quit eating these cookie-crackers!

As you can tell, I don’t know whether to call this snack a cookie or a cracker. They were subtly sweet like a cookie, yet the subtle pepper flavor lent a bite of heat like a cracker.

 Parmesan Pepper Rounds

 

The cookie-crackers were tasty with slices of leftover Parmesan cheese, and they paired well with fruit. If you are ever charged with bringing a fruit or cheese tray to a party, homemade Parmesan Pepper Rounds might be a nice addition to store-bought crackers. I imagine they would be a nice accompaniment to  a cheese ball as well.

As the recipe noted, the better the cheese, the better the cookie. It is in your best interest to spend a little extra money on a nice piece of Parmesan cheese than to use the powdered cheese in the plastic cylinders. It’s an extra plus to eat freshly sliced Parmesan cheese with the cookie-crackers. Enjoy!

 Parmesan Pepper Rounds

Parmesan Pepper Rounds
 
Author:
Ingredients
  • 1 cup cake flour
  • ¼ cup rye flour
  • ¼ cup Parmesan cheese, freshly grated
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup (1 stick) unsalted butter, softened
  • ¼ cup confectioners' sugar
  • ¼ cup sour cream
Instructions
  1. Whisk together the cake flour, rye flour, Parmesan cheese, black pepper, salt, and baking soda in a medium bowl.
  2. Cream the butter and the confectioners' sugar together in a separate bowl.
  3. Add the sour cream to the butter and confectioners' sugar mixture and mix until just combined.
  4. Stir the flour and Parmesan cheese mixture created in step one into the butter, confectioners' sugar, and sour cream mixture until well incorporated.
  5. Place the dough (it will be very soft) on a lightly floured surface and roll out to a ¼ inch thickness.
  6. Use cookie cutters to cut the dough into desired shapes and place on ungreased baking sheets.
  7. Prick the top of each cookie with a fork.
  8. Bake at 350 degrees F for 12-14 minutes or until lightly browned.
Notes
The original recipe called for ⅛ teaspoon white pepper rather than ½ teaspoon black pepper.
 

 

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