Sweet and salty, that's my jam.
This recipe right here might be my all time favorite snack food. It sound a bit unusual, but please, please, please give it a chance. They come out so light and flaky with a sweet and savory parmesan flavor, a tin kick of black pepper and a super satisfying salty crunch. Just, try them.
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
2 teaspoons ground black pepper
1/2 teaspoon kosher salt
2 cups all purpose flour
1 cup finely grated Parmesan (about 2 ounces)
1 Tablespoon Maldon sea salt
2 tablespoons extra-virgin olive oil
1: In mixer, beat butter and confectioners sugar until smooth. Add pepper and kosher salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4–5 minutes.
2: Add flour and cheese. Reduce mixer speed to low and beat mixture just until dough comes together.
3: Wrap dough in plastic and flatten into a rectangle. Chill until firm, at least 2 hours.
4: Preheat oven to 350°. Line a sheet tray with parchment. Roll out the dough on a floured surface to a 10x8 inch rectangle about 1/4 inch thick. Cut in thirds crosswise, then cut each third crosswise into 6 rectangles. Arrange cookies on prepared baking sheet, spacing 1 inch apart. Brush cookies generously with oil, then sprinkle with maldon salt.
5: Bake, rotating sheet halfway through, until golden brown, about 20 minutes. Let cool on tray for at least 10 minutes.
