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