Crispy flavorful savory cookies that could be enjoyed either plain, with soup or tea.
Ingredients:
- ½ cup (140 ml) unsalted butter, kept in room temperature for 30 minutes.
- Zest of one lemon
- 1 egg yolk
- 3 tbsp (51 ml) heavy cream
- 1 cup (280 ml) all-purpose flour
- ¾ cup (177 ml) finely grated parmesan cheese
- 3 tbsp (51 ml) fresh rosemary, finely cut
- ½ tsp (3 ml) salt
- Olive oil to brush on the cookies (optional)
Instructions:
- In a bowl, whisk butter and lemon zest.
- Add the egg yolk and whisk until it’s smooth and mixed properly.
- Now, add the heavy cream and whisk again.
- In a separate bowl, add flour, cheese, rosemary and salt and mix them.
- Pour the flour mix in the butter mix little bit at a time and keep whisking. Continue till all the flour and butter is mixed properly.
- Cover the bowl and let it rest for 30 mins in the refrigerator.
- Finally, give it one last knead with hand and make the cookies. You could use a rolling pin to roll them and cut in shape. Or make tiny balls and press them with your palm.
- At last, brush some olive oil on top of the cookies. This would give them a nice brown color.
- Bake them at 350 F/176 C for about 25 minutes. Turn them and bake them for another 5 minutes.
- Let them cool down and enjoy!
