Savory Parmesan Shortbread Rounds - cooking recipe

Ingredients

1 3/4 cups all-purpose flour
3/4 cup parmesan cheese, grated
2 tablespoons parmesan cheese, grated
1 teaspoon morton's coarse kosher salt
1/2 small garlic clove, minced
1 pinch cayenne pepper
1 cup unsalted butter, chilled and cut into 1/2 inch cubes

Preparation

Pre-heat oven to 350*.
Line baking sheet with parchment paper.
Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in food processor.
Add butter, and using pulse, process until dough begins to come together.
Gather dough into a ball.
Divide dough in half. Roll each half into 12-inch log.
Cut each log into 1-inch pieces.
Roll each piece into a ball and arrange on baking sheet about 1 1/2 inches apart.
Press each ball into 2-inch diameter rounds.
Sprinkle remaining 2 Tbsp Parmesan cheese over.
Bake shortbread rounds until tops are dry and bottoms are golden brown; about 20 minutes.
Transfer rounds to rack and cool completely.
NOTE: Can be made 1 week ahead and stored in airtight container at room temperature, or freeze up to 1 month.