Rosemary Parmesan Snowflake Cookies
These Rosemary Parmesan Snowflake Cookies are the sophisticated little sibling of the holiday cookie tray, perfect for anyone who would rather nibble something savory than sweet.
Ingredients
- 1 1/2 cups all-purpose flour plus more for rolling
- 1/2 cup cold butter cubed
- 1 cup Parmesan cheese finely grated, about 3 oz, preferably Parmigiano-Reggiano
- 1 tablespoon fresh rosemary finely chopped
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 large egg divided into yolk and white
- 1-2 tablespoons ice water
- flaky sea salt and chopped rosemary for topping
Instructions
- In a food processor, pulse the flour, Parmesan, rosemary, pepper, garlic powder, and salt until combined. Add the cold butter and pulse until the mixture looks like coarse crumbs.
- Add the egg yolk and 1 tablespoon of ice water, then pulse until the dough starts to clump. If it’s too crumbly to hold together when pinched, add the second tablespoon of water.
- Turn the dough out onto a piece of plastic wrap, press it into a flat disk, and refrigerate for at least 1 hour.
- Heat the oven to 350°F(175°C) and line two baking sheets with parchment.
- On a lightly floured surface, roll the dough to 1/4 inch thick. Cut with a snowflake cookie cutter, dipping the cutter in flour between cuts. Re-roll the scraps as needed.
- Transfer the cookies to the baking sheets, about 1 inch apart, and freeze for 10-15 minutes. This keeps the snowflake points sharp while they bake.
- Brush lightly with the egg white, then sprinkle with flaky salt and a little rosemary.
- Bake for 14-18 minutes, until the edges are golden and the centers look dry. Rotate the pans halfway through.
- Let the cookies rest on the pan for 5 minutes, then move them to a wire rack. They crisp up as they cool.
Notes
- Grate the cheese finely. Pre-shredded Parmesan is drier and won’t blend into the dough as well.
- Make sure the butter is cold, and then keep the dough as cold as possible while working. Refrigerate, if necessary to keep it cool.
- Intricate snowflake cutters hold their shape best if you freeze the cut cookies before baking.
- Thickness matters. 1/4 inch gives a sturdy, shortbread-style cookie. Roll thinner (1/8 inch) for a crisper cracker and shave a few minutes off the bake time.
- The dough keeps in the fridge for up to 3 days or in the freezer for up to 3 months (thaw overnight in the fridge). Baked cookies stay crisp in an airtight container for about 5 days.
Nutrition
Calories: 54kcalCarbohydrates: 4gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 83mgPotassium: 12mgFiber: 0.2gSugar: 0.04gVitamin A: 109IUVitamin C: 0.01mgCalcium: 35mgIron: 0.3mg
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