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 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 classify these Parmesan Pepper Rounds as cookies or crackers. They were subtly sweet like a cookie, yet the pepper lent a bite of heat like a cracker.

 Parmesan Pepper Rounds

I was so pleased to have a reason to dig into the 5-pound bag of rye flour I bought for some other recipe I never saw to fruition, that I didn’t realize my spice rack had a notable absence in the form of white pepper. Allowing impatience to get the best of me, I made the Parmesan Pepper Rounds with black pepper instead. I was glad I increased the quantity of pepper from 1/8 to 1/2 teaspoon as the flavor of the pepper was just barely perceptible.

The next time I make these coookie-crackers (there will definitely be a next time-these were so good!), I’ll likely increase the quantity of black pepper to 3/4 or 1 teaspoon. Or I might use the white pepper, or a combination of both white and black peppers. If I decide to go wild, I might even try a little cayenne pepper in the recipe.

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. Said another way, 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.

Cookie or a cracker? I’ll leave it up to you to decide. Enjoy!

 Parmesan Pepper Rounds

Parmesan Pepper Rounds
  • 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
  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.
The original recipe called for ⅛ teaspoon white pepper rather than ½ teaspoon black pepper.


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