Holiday recipe: Chocolate-dipped Parmesan shortbread cookies
Love the combination of salty and sweet?
Then you'll want to try these fantastic holiday shortbread cookies, which combine the rich umami flavor of Parmesan cheese with the magic of butter and the deeply rich flavor of semisweet chocolate.
Chocolate-dipped parmesan shortbread cookies
Prep time: 20 minutes
Cooking time: 12 minutes
Servings: Makes about 24 cookies
2 sticks butter, softened
1 cup powdered sugar
1 cup (4 ounces) Wisconsin parmesan, grated
1/2 teaspoon salt
2 cups all-purpose flour
8 ounces (about 1 1/3 cups) semisweet chocolate chips or wafers
Directions: In bowl of electric mixer, cream butter and sugar until light and fluffy. Fold in parmesan, salt and flour. Divide dough in half; roll into 1 1/2-inch thick logs. Wrap in plastic wrap; refrigerate at least 2 hours, up to 1 week.
When ready to bake, heat oven to 350°F. Line baking sheet with parchment paper. Slice dough into 1/3-inch-thick rounds; place on baking sheet. Bake 10-12 minutes. Remove from oven and transfer to cooling rack. Cool completely.
Place chocolate in microwave-safe bowl; heat 30 seconds. Mix and continue heating in 10-second increments until fully melted. Dip half of each cookie in melted chocolate and return to cooling sheet. Allow chocolate to fully set before serving.
Find more great recipes – including a hot crab and Asiago dip that's perfect for your New Year's Eve – in the 2016 holiday issue of Grate. Pair. Share., an online magazine dedicated to all things Wisconsin cheese.
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