Parmesan Sage Shortbread Appetizer Cookies
Description
These savory shortbread cookies are made with grated parmesan, fresh sage leaves, and fleur de sel for an irresistible aperitif treat. The dough comes together quickly in a bowl, chills in the fridge, then bakes into golden, crispy bites perfect for serving with drinks. The combination of aged parmesan, garden-fresh sage, and a sprinkle of fleur de sel on top makes each bite absolutely addictive.
Ingredients
- 1⅔ cups all-purpose flour
- 5 tablespoons salted butter softened
- ⅔ cup grated parmesan cheese
- 3 tablespoons olive oil
- 1 egg
- 1 tablespoon herbs de Provence
- 8-10 leaves fresh sage from the garden if possible
- ½ teaspoon fine salt
- 1 teaspoon fleur de sel for topping
Instructions
- In a mixing bowl, combine the grated parmesan, fine salt, herbs de Provence, softened butter, olive oil, and egg. Mix well until combined.
- Add the flour and mix until a smooth dough forms.
- Shape the dough into a log, wrap it tightly in plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 375°F (190°C).
- Remove the dough from the fridge and slice it into thin rounds.
- Place a pinch of fleur de sel and a fresh sage leaf on top of each slice.
- Very gently press down on each cookie with your hand to embed the salt and sage leaves into the dough.
- Bake for 15 minutes at 375°F (190°C).
- Let the cookies cool completely before serving at your aperitif.
Notes
- Be careful not to overwork the dough — mix just until it comes together for the most tender texture.
- Let the cookies cool fully on a wire rack so they crisp up properly before serving.
- Wrap any extras tightly and store at room temperature for up to 3 days.