Description
Savory parm rosemary snowflake cookies Elegant holiday appetizer recipe Easy gourmet tech for festive gatherings
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon fresh rosemary, finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2–3 tablespoons cold water
- 1 egg, beaten (for egg wash, optional)
- Coarse sea salt, for sprinkling
Instructions
- Pulse the Dry Ingredients: In the bowl of a food processor, combine the flour, cubed cold butter, grated Parmesan, rosemary, garlic powder, black pepper, and salt. Pulse until the mixture resembles coarse crumbs.
- Bring It Together: With the processor running, slowly add the cold water, one tablespoon at a time, until the dough just comes together into a ball. Be careful not to overmix.
- Chill Out: Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 1 hour. This is a crucial step for easy rolling!
- Roll and Cut: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Use your snowflake cutter to stamp out as many cookies as you can, re-rolling the scraps.
- Bake to Perfection: Place the cookies on a parchment-lined baking sheet. For a gorgeous golden sheen, brush them lightly with the beaten egg and sprinkle with a tiny bit of coarse sea salt. Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve slightly warm or at room temperature.
Notes
Elegant, buttery, and cheesy savory cookies shaped like snowflakes. They are the perfect blend of Parmesan and rosemary, making an impressively easy holiday appetizer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 60 kcal
- Sugar: 0 g
- Fat: 4 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 2 g