Skip to main content

Peppered Parmesan Shortbread

Peppered Parmesan Shortbread




36 slices


2 hours 15 minutes


0 0 votes


  • 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



  1. 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.
  2. 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.
  3. Refrigerate for 2 hours or overnight.
  4. 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.
  5. 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.


0 0 votes
Recipe Rating
Notify of
0 Reviews
Inline Feedbacks
View all reviews