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Parmesan, Honey, and Thyme Shortbread Recipe

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This recipe for Parmesan, Honey, and Thyme Shortbread is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
70 grams sugar
2 grams (½ teaspoon) kosher salt
1.6 grams (2 teaspoon) thyme, chopped
65 grams (3 tablespoons) honey
85 grams Parmigiano-Reggiano cheese
250 grams flour
227 grams softened unsalted butter, cut into 12 pieces
Directions:
Directions:
Blitz sugar, salt, and thyme in a food processor for 15 to 30 seconds. If you have time, let sit for 15 to 20 minutes for the thyme oil to flavor the sugar. Add honey, cheese, and flour. Process until combined, about 10 seconds. Add the butter and process until dough forms a ball, about 35 seconds. Transfer the dough to the counter and divide in half. Roll each half into an 8-inch log. Wrap in plastic wrap and chill for 2 hours.

Preheat oven to 325°F. Adjust oven racks to lower and upper third. Line two baking sheets with parchment.

Unwrap the logs and slice into ¼-inch thick cookies.

Arrange on the prepared sheet pans, spacing ½-inch apart. Bake until pale golden brown, 15 to 17 minutes, rotating the positions of the pans halfway through baking. Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.
Personal Notes:
Personal Notes:
Do not grate the Parmigiano-Reggiano on a microplane. To make in a mixer, start by creaming the butter, then mixing in the sugar and other ingredients, adding the flour at the end.

 

 

 

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