Parmesan cookies

At a friends house in Buenos Aires I was served these parmesan cookies with an aperitif and of course I didn´t leave the house without having the recipe in hand that I would like to share with you today. But be warned - they have a high addiction potential...

click HERE for a printable version

They are super easy to prepare, you take


200 g            butter
250 g            freshly grated Parmesan cheese
250 g            flour
                    salt, pepper
1                  egg, beaten


Soften the butter and fold in the cheese. Then add the flour, some salt and pepper and  knead to a smooth dough. Set in the fridge for 30 minutes.

Preheat the oven to 180 °C.

Roll out the dough on a silicon mat dusted with flour to about 0,5 cm thikness and with a cookie cutter (3,5 cm diameter) cut out rounds and set them on a baking sheet covered with parchment.

Brush egg on each cookie and sprinkle the cookies with e.g. crushed black pepper corns, black and white sesame seeds, crushed red pepper flakes, Merquén, oregano, thyme, rose pepper, caraway seeds, crushed coriander seeds, chopped walnuts, chopped pistachios, pine nuts or what ever else comes to your mind.

Bake until golden brown on the middle rack - about  8-10 minutes and let cool on a wire rack. When cooled off completely you can keep them in a can or a stoneware cooky jar (not in Tupperware, they´ll get soft).