1 cup freshly, finely grated Parmigiano Reggiano (do not use the stuff that is cheese product)
2 tbsp finely chopped chives
1/4 tsp cayenne pepper
- Preheat oven to 400F.
- Mix the cheese, chives and cayenne pepper. Line a baking sheet with parchment paper.
- Using a 3 inch cookie cutter as a guide, sprinkle 1 tbsp cheese within the ring, spreading to edges, then carefully remove ring. Repeat 3 times.
- Bake the Parmesan cookies for 4 to 5 minutes, or until cheese melts and begins to turn golden at edges. Loosen each cookie with a spatula then quickly roll them up around the handle of a wooden spoon. This must be done while they are hot. Repeat process. Store in airtight container.
Makes about 16
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