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Peppered Parmesan Shortbread

  • Beginner
  • 36 slices
  • 2 hr 15 min
Baking Success Or Baking Mess


1-1/2 cups all-purpose flour
1 cup grated Parmesan cheese
1/2 cup cold butter (no substitutions), cubed
1/4 cup Fleischmann's® Corn Starch
3/4 teaspoon leaf thyme
1/2 teaspoon cayenne pepper
1/3 to 1/2 cup sour cream
1 tablespoon milk
1 teaspoon black medium grind pepper


Combine flour, cheese, butter, corn starch, thyme and cayenne pepper in a food processor. Pulse until mixture resembles coarse oatmeal. Add sour cream, a spoonful at a time, pulsing until mixture is combined. Remove from food processor.

Knead 2 to 3 times forming dough into a ball. Divide the dough in half. Shape each half into a flat log, about 2-inches wide and 1/2-inch thick. Wrap logs in plastic wrap.

Refrigerate for 2 hours or overnight.

Brush the top of each log with milk and sprinkle with black pepper. Slice the dough at 1/4-inch intervals and place on baking sheets.

Bake in preheated 325°F oven for 25 to 30 minutes until golden brown. Cool on a wire rack. Delicious served with Beer Cheese Soup.

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Reviews (2)

  • You definitely need to either have a print button or get rid of your giant header. With your header the only thing I can see is the name of the recipe.

    I would insert a photo if there was an option to do so. Recipe sounds great though.

    Debra Fletcher
    • Hi Debra, thank you for your feedback. We are constantly looking for ways to improve our user’s experience. Please let us know how you like some of the recipes you make. Thanks again!



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