Rosemary and Parmesan Savory Cookies
Most Indian kitchens would always have a spice rack with zillion colorful spices, multiple containers with different types of lentil, a huge container filled with wheat flour and definitely a white rice container. Typically! When it comes to utensils, you would always find a pressure cooker or two! Pressure Cooker might intimidate a lot of people but...Read More
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup unsalted butter (kept in room temperature for 30 minutes.)
- zest of one lemon
- 1 egg yolk
- 3 tbsp heavy cream
- 1 cup all-purpose flour
- ¾ cup finely grated parmesan cheese
- 3 tbsp fresh rosemary (finely cut)
- 1/2 tsp salt
- olive oil to brush on the cookies (optional)
Instructions
- 1
In a bowl, whisk butter and lemon zest.
- 2
Add the egg yolk and whisk until it's smooth and mixed properly.
- 3
Now, add the heavy cream and whisk again.
- 4
In a separate bowl, add flour, cheese, rosemary and salt and mix them.
- 5
Pour the flour mix in the butter mix 1/4 cup at a time and keep whisking. Continue till all the flour and butter is mixed properly.
- 6
Cover the bowl and let it rest for 30 mins in the refrigerator.
- 7
Finally, give it one last knead with hand and make the cookies. You could use a rolling pin to roll them and cut in shape. Or make tiny balls and press them with your palm.