Parmesan Shortbread Rounds

Parmesan? Please! These perfect little rounds taste even better than you think they will.

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  • Makes: 36 servings
  • Serving Size: 1 round
  • Makes: about 36 rounds
  • Prep: 25 mins
  • Chill: Overnight
  • Bake: 15 mins 325°F per batch

Parmesan Shortbread Rounds

Directions

  1. In a large bowl beat butter with a mixer on medium for 1 minute. Using a wooden spoon, stir in cheese. Stir in flour, paprika, and cayenne pepper until combined. Stir in pecans and chives to form a crumbly dough.
  2. Turn dough out onto a lightly floured surface. Gently knead until dough clings together. Shape into a 12-inch-long log. Wrap log in plastic wrap; chill overnight.
  3. Preheat oven to 325 degrees F. Using a serrated knife, cut log into 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake 15 to 17 minutes or until set. Remove rounds; cool on a wire rack.
  4. If desired, serve with apple or pear butter.

From the Test Kitchen

Make-Ahead Directions:

Layer rounds between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 3 days or freeze up to 3 months.

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Nutrition Facts (Parmesan Shortbread Rounds)

  • Per serving:
  • 103 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 13 mg chol. ,
  • 103 mg sodium ,
  • 8 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 3 g pro.
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