Pesto and Parmesan Shortbread

Shortbread

Serve these savoury cookies as part of a cookie tray or cheese board, or use them as the bases for canapés.

  • Total Preparation Time: 30 minutes (+1 hour chilling time) minutes

24 cookies

Rating: 0 Stars

Ingredients

1/2 cup125 mLGAY LEA - Salted Butter, cold and cubed
1/2 cup125 mLParmesan Cheese, shredded
1 1/4 cups300 mLAll Purpose Flour
2 tbsp30 mLBasil pesto, prepared
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Instructions

  1. In bowl, combine flour and Parmesan cheese. Cut in butter until mixture resembles coarse meal; stir in pesto. 
  2. Transfer to work surface; knead gently until dough comes together. Shape into 7-inch (18 cm) log. Cover with plastic wrap and refrigerate for about 1 hour or until firm. 
  3. Preheat oven to 350F (180C). Cut log into 24 slices, about 1/4-inch (5 mm) thick. Place on parchment paper–lined baking sheets, about 1 inch (2.5 cm) apart. 
  4. Bake, in batches, in centre of oven for 10 to 12 minutes or until bottoms are golden brown. Let cool in pans on racks. (Can be stored in airtight container for up to 2 days.)
  • Prevent cookies from spreading too much during baking by refrigerating sliced, raw cookies until ready to bake.
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Ingredients

1/2 cup125 mLGAY LEA - Salted Butter, cold and cubed
1/2 cup125 mLParmesan Cheese, shredded
1 1/4 cups300 mLAll Purpose Flour
2 tbsp30 mLBasil pesto, prepared
Add to Shopping List

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