Reggiano Shortbreads

Reggiano Shortbreads
A savory treat, instead of a more traditional sweet cookie!!! (Adapted from a Vancouver Sun recipe)
~ Makes approximately 15 savory cookies.


Ingredients
1 cup (room temperature) unsalted butter
1 cup all-purpose flour
75 grams finely grated parmesan Reggiano


Preparation and cooking:
Preheat the oven to 325F.


Line a baking sheet with parchment paper


Cut butter into cubes and set aside and allow to come to room temperature.


On low combine flour and the Riggiano using a stand mixer with a paddle attachment.


Once combined continue to mix and add the butter.


Mix until the mixture starts to come together.


Scrape mixture onto a lightly floured surface.


Need the mixture gently into a homogeneous dough ball.


Roll the dough out to about a ½ inch thickness.


Cut into 1 ½” by 2” pieces.


Place cookies onto the lined baking sheet.


Bake for 15 minutes.


Let cool and enyoy!