Directions:
- Pre-heat oven to 350*.
- Line baking sheet with parchment paper.
- Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in food processor.
- Add butter, and using pulse, process until dough begins to come together.
- Gather dough into a ball.
- Divide dough in half. Roll each half into 12-inch log.
- Cut each log into 1-inch pieces.
- Roll each piece into a ball and arrange on baking sheet about 1 1/2 inches apart.
- Press each ball into 2-inch diameter rounds.
- Sprinkle remaining 2 Tbsp Parmesan cheese over.
- Bake shortbread rounds until tops are dry and bottoms are golden brown; about 20 minutes.
- Transfer rounds to rack and cool completely.
- NOTE: Can be made 1 week ahead and stored in airtight container at room temperature, or freeze up to 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.15 Kcal (1462 kJ) | ||
| Calories from fat | 237.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.35g | 41% | |
|---|---|---|---|
| Cholesterol | 70.36mg | 23% | |
| Sodium | 166.17mg | 7% | |
| Potassium | 50.73mg | 1% | |
| Total Carbs | 21.29g | 7% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 7.07g | 14% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.4mg | 2% | |
| Calcium | 129.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 524.55 Kcal (2196 kJ) | ||
| Calories from fat | 356.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.58g | 41% | |
|---|---|---|---|
| Cholesterol | 105.7mg | 23% | |
| Sodium | 249.64mg | 7% | |
| Potassium | 76.21mg | 1% | |
| Total Carbs | 31.98g | 7% | |
| Sugars | 0.17g | 0% | |
| Dietary Fiber | 1.25g | 3% | |
| Protein | 10.62g | 14% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.4mg | 9% | |
| Iron | 0.6mg | 2% | |
| Calcium | 194mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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