Parmesan Shortbread Cookie Fingers
Ingredients
250 g unsalted butter, softened
1 cup grated Parmesan cheese
2 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 cup fresh parsley, chopped
Method
1. Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and grated Parmesan until smooth.
3. Add the flour, cornstarch, salt, black pepper, garlic powder, and dried thyme. Mix until just combined.
4. Stir in the chopped parsley until evenly distributed throughout the dough.
5. Roll the dough into a log shape about 2.5 cm in diameter. Slice it into finger-sized pieces and place them on the prepared baking sheet. Bake for 15-18 minutes or until lightly golden.
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