Today I tried a recipe for mini Parmesan shortbreads. I was supposed to be able to roll out the dough and cut it with cookie cutters. I was hoping I could use my little star shaped cutters, but would have been happy using my new scalloped round cookie cutters.
It was just not happening. I added more butter to no avail. I made one batch in the food processor and one using my trusty old hand pastry blender. Neither formed a dough. Faced with tossing 1 1/2 cups of cheese along with other ingredients, I cast about for a better idea.
So I pressed the “dough” into the bottom of my mini-muffin tin and baked them up. It worked!
I added a half teaspoon of garlic and a teaspoon of dried oregano to the original recipe for a little extra flavor and color. You’re supposed to top these with something… Not sure whether I will or not. They are very rich and yummy on their own.
Here’s the recipe, in case you want to try it and tell me what I did wrong! From the wonderful hors d’oevres by Eric Treuille & Victoria Blashford-Snell, which I have had out from the library for weeks and hope (hint hint!) to receive for Christmas.
Tiny Parmesan ShortBreads
1/2 cup all purpose flour, sifted
salt, cayenne pepper
3 Tbsp cold butter, diced
3/4 cup Parmesan cheese, grated
Essential equipment: 1 1/2 inch fluted pastry cutter, parchment paper [not so essential in my opinion]
Preheat oven to 350 degrees.
Place flour, a pinch each salt and cayenne , butter, Parmesan, and any additional flavoring, if using (garlic!) in a food processor. Pulse to create a smooth dough. Roll out on a floured surface to a 1/4 inch thickness. Stamp out 40 rounds with the pastry cutter. Place dough rounds on parchment paper lined baking sheets 3/4 inch apart and refrigerate for 30 minutes. Bake until golden brown, about 8 minutes. Cool completely on a wire rack before topping.
Can be made up to 2 weeks in advance and crisped in a 400 degree oven for 3 minutes.