A close up of freshly baked rectangular parmesan cheese cookies piled on top of one another

Parmesan Cheese
Cookies

Sliced parmesan cheese cookies toppled all over a wire cooling rack with a hand holding the rack

These easy parmesan cheese cookies were
a childhood classic growing up and are
ideal for your cheese and charcuterie
boards this summer!

A close up of freshly baked rectangular parmesan cheese cookies piled on top of one another

- All-Purpose Flour
- Unsalted Butter
- Grated Parmesan Cheese
- Egg
- Pepper

For Egg Wash:
- Egg
- Egg Yolk
- Salt

Ingredients:

Dough inside metal mixing bowl with a metal paddle attachment

Smooth out the butter
& parmesan. Add egg
& 1/3 of the flour, mix.

Next, mix in remaining
flour. Flatten & cover
with parchment paper.

Refrigerate for 1 hour

Remove the dough from the
fridge, & using a rolling pin, tap
the dough to flatten it out. Roll
the dough out to 1 cm thick
(0.4 inches).

Using a knife, cut the
parmesan cheese cookies
into 3 x 1 cm (0.2 x 0.4 inch)
rectangles

Line a baking tray with
parchment paper & place the
cookies on the tray, leaving
space between them. Paint the
cookies with egg wash &
sprinkle them with parmesan

Bake for about 15 minutes,
until golden. Remove from
oven & let the cookies
completely cool over a
wire rack

I hope you love them!
These will store up to
two weeks (if you
don't eat them all at
once that is!)

Get the
recipe &
more here