Recipe: Peppered Parmesan Shortbread (food processor)

PEPPERED PARMESAN SHORTBREAD
"Perfect with cheese and fruit or served with a bowl of soup."



1 1/2 cups all-purpose flour
1 cup grated Parmesan cheese
1/2 cup cold butter (no substitutions), cubed
1/4 cup Argo Corn Starch
3/4 teaspoon Durkee Thyme Leaf
1/2 teaspoon Durkee Ground Cayenne Pepper
1/3 to 1/2 cup sour cream
1 tablespoon milk
1 teaspoon Durkee Coarse Ground Black Pepper

Combine flour, cheese, butter, corn starch, thyme and cayenne pepper in a food processor. Pulse until mixture resembles coarse oatmeal. Add sour cream, a spoonful at a time, pulsing until mixture is combined. Remove from food processor.

Knead 2 to 3 times forming dough into a ball. Divide the dough in half. Shape each half into a flat log, about 2-inches wide and 1/2-inch thick. Wrap logs in plastic wrap.

Refrigerate for 2 hours or overnight.

WHEN READY TO BAKE:
Preheat oven to 325 degrees F.

Brush the top of each log with milk and sprinkle with black pepper. Slice the dough at 1/4-inch intervals and place on baking sheets.

Bake in 325 degree F oven for 25 to 30 minutes until golden brown. Cool on a wire rack.

Delicious served with Beer Cheese Soup (see recipe).

Makes 36 slices
Source: Durkee, ACH Food Companies, Inc