Richard's Savoury Parmesan Shortbread Rounds

 

Richard's savoury Parmesan Shortbreads are incredibly delicious, especially when hot from the oven, which was how they were served with his signature cocktail of the weekend: Manhattans over ice garnished with Luxury cherries. Conveniently, Richard's shortbread recipe can be made ahead of time, frozen until needed, then thawed, sliced and baked whenever he likes. Wonderful, just like Richard. 

Richard's Savoury Parmesan Shortbread Rounds

Makes 24

1 3/4 cups all purpose flour

3/4 cup grated Parmesan cheese, about 2 1/2 oz

1 tsp coarse kosher salt

pinch of cayenne pepper

1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

Mix the flour, Parmesan cheese, salt, and cayenne pepper in a food processor. Add the butter and, using on/off turns, process until the dough begins to come together. Gather dough into a ball and divide in half. Roll each half into 12-inch logs, wrap each roll in cling film, and freeze until needed. 

Thaw at room temperature 30 minutes before using. Preheat oven to 350°F and line baking sheet with parchment paper. Cut each log into 1/4-inch thick rounds, arrange on the baking sheet and bake about 20 minutes, until the shortbread are lightly golden. To serve, transfer the shortbread rounds to a decorative plate and serve warm from the oven.

NOTE: Richard usually buys 3 or 4 pounds of butter and blocks of parmesan cheese to make these shortbread in vast quantities, so that he's got ready-to-bake appetizers on hand all year.