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Savory shortbread cookies with Parmesan cheese and black pepper that are perfect for serving as a snack with wine.
If by some chance you like to have your wine and eat some cookies too, crunchy Parmesan shortbread cookies is a recipe for the file.
And if by another chance you could care less about wine, but require a sweet treat no matter what, I’m confident you’ll be equally pleased to indulge in one of these.
The savory elements of black pepper and Parmesan are at play in these savory cookies, which makes them a great partner for wine or other adult concoctions.
But at the same time these crumbly, buttery cookies are subtly sweet, with a balance of crunch from cornmeal and some sea salt – just as delicious as an appetizer, or to savor along with tea or espresso.
To me that equates to a perfect ratio.
I love cheesy Parmesan shortbread cookies for the very reason they’re not overly sugary, yet they deliver a richness of flavor that’s irresistible.
There’s just enough cornmeal for sandy texture, and Parmesan cheese fills the kitchen with a tempting aroma as they bake.
The last touch is some lemon-infused sugar sprinkled over the top of the warm shortbread.
Savory Parmesan and Black Pepper Shortbread Cookies
- 1 cup (125 g) all-purpose flour
- ½ cup (80 g) brown rice flour
- ¾ teaspoon fine sea salt
- ½ cup (80 g) stoneground cornmeal
- ⅓ cup (35 g) finely grated Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 1 cup (240 g) 2 sticks butter, room temperature
- ⅔ cup (80 g) confectioners’ sugar
- 2 tablespoons (30 ml) granulated sugar
- 1 teaspoon fresh lemon zest
- Preheat oven to 325 (160 C) degrees.
- Sift both flours and the salt over a medium bowl. Use a whisk to stir in the cornmeal, cheese and pepper.
- Pulse the butter and confectioners’ sugar in a food processor until creamy. Add the flour mixture and pulse just until a soft dough forms (about 30 seconds).
- Pat the dough in an even layer into a 9-inch square or round tart pan with a removable bottom.
- Bake 35-40 minutes, or until the top is very lightly golden and the dough feels set when pressed gently. Stir together the granulated sugar and lemon zest and sprinkle over the top of the shortbread as soon as it comes out of the oven.
- Cool the pan on a rack 10 minutes, then unmold the shortbread and cool 10 more minutes. While it’s still warm, cut the shortbread with a large, sharp knife into 16 squares or 12 wedges.