Parmesan Shortbread with Fig Jam
Top these tender cheese wafers with fig jam and Parmesan cheese for an elegant appetizer. For the dough to be the right consistency, start with a block of fresh Parmesan cheese instead of buying pre-shredded. You can make the dough in advance, shape the balls, and arrange on the baking sheet. Just before serving, bake the shortbread and let it perfume your whole kitchen.
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PREP TIME: 40 minutes
COOK TIME: 20 minutes
SERVINGS: 24
TOTAL TIME: 1 hour
Ingredients
3⁄4 cups all-purpose flour
1 cup grated fresh Parmesan cheese
1 teaspoon kosher salt
1 teaspooon minced garlic
1 tablespoon chopped fresh rosemary
1 dash Cayenne pepper
1 cup unsalted butter, cubed and frozen
1⁄2 cup fig jam
Fresh Parmesan cheese (optional)
Notes
Source of recipe: Chef Caitlin Steininger
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Instructions
Preheat oven to 350°.
In a food processor, pulse together flour, cheese, salt, garlic, rosemary, and cayenne pepper.
Add butter to flour mixture; continue to pulse mixture until it reaches a crumbly, dough-like consistency. Shape dough into 1-inch balls and place on a baking sheet. Press down with thumb and then place in freezer for 30 minutes. Bake 20 minutes or until golden brown.
Pipe about 1 teaspoon fig jam onto each savory cookie and garnish with curls of fresh Parmesan, if desired. Serve immediately.