Parmesan Cookies

by Rachel on January 24, 2010

So savory, so delicious.


On a visit to Tuscany in 2001 with my family we had the good fortune to take an incredible private cooking class in an old villa in the hills of Florence .  Two wonderful Italian women welcomed us into their tiny kitchen.  Only one of them spoke any English at all, although it really didn’t matter, the language of the kitchen can be understood by any chef, as long as you are willing to listen.  We worked alongside the two Italians as they made homemade pasta, a stuffed whole fish, a tasty meat sauce and a number of other delights.  These delicious little crackers were the simplest part of our experience with them.  They are incredibly easy to make, although you do need to own a small kitchen scale.  I tried to measure a 1/2 pound of flour on the bathroom scale once.  It didn’t work out very well.

  • ½ lb all-purpose flour
  • ½ lb butter (2 sticks), softened
  • ½ lb grated Parmesan cheese

Preheat oven to 375 degrees.

Weigh each of the ingredients on a kitchen scale. You want exactly the same weight for each. You can easily make more cookies by increasing the weight of each of the ingredients.

Knead all of the ingredients together.  On a lightly floured surface roll out the dough with a rolling pin until it is ¼-inch thick.  Cut circles about 2-inches in diameter with a cookie cutter.  Bake the cookies on an ungreased cookie sheet lined with parchment paper for 15 minutes.  Let rest on the parchment paper for 5-10 minutes before you try to move the cookies.

Serve at room temperature.  Store in the refrigerator in an airtight container until used.  Serve with salami.

{ 1 comment… read it below or add one }

Steve January 24, 2010 at 5:52 pm

These look amazing and if I had enough butter I’d be making them right now.

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