Directions:
- Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, and cut each log into 1-inch pieces. Roll each piece into ball. Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart. Press each ball into 2-inch-diameter round. Sprinkle remaining 2 tablespoons Parmesan cheese over.
- Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely. DO AHEAD: Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.53 Kcal (337 kJ) | ||
| Calories from fat | 43.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.81g | 7% | |
|---|---|---|---|
| Cholesterol | 12.87mg | 4% | |
| Sodium | 97.8mg | 4% | |
| Potassium | 15.25mg | 0% | |
| Total Carbs | 7.08g | 2% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 2.15g | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 37.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 467.49 Kcal (1957 kJ) | ||
| Calories from fat | 251.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.94g | 7% | |
|---|---|---|---|
| Cholesterol | 74.73mg | 4% | |
| Sodium | 567.71mg | 4% | |
| Potassium | 88.52mg | 0% | |
| Total Carbs | 41.09g | 2% | |
| Sugars | 0.19g | 0% | |
| Dietary Fiber | 1.61g | 1% | |
| Protein | 12.49g | 4% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.3mg | 2% | |
| Iron | 0.7mg | 1% | |
| Calcium | 216.4mg | 4% | |
* 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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