Parmesan Shortbread with Fennel and Sea Salt

Name: Parmesan Shortbread with Fennel and Sea Salt
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 1 Tbsp fennel seeds; 473 milliliters all-purpose flour plus more; 1 teaspoons kosher salt; 2 Tbsps extra-virgin olive oil; 57 grams cup finely grated Parmesan (about; 118 milliliters powdered sugar; 1 teaspoon Maldon sea salt or other coarse salt; 237 milliliters (2 sticks) unsalted butter, room temperature

This recipe serves 18. One portion of this dish contains about 3g of protein, 13g of fat, and Head to the store and pick up powdered sugar, kosher salt, maldon sea salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Using an electric mixer, beat butter in amedium bowl on low speed until smooth,1-2 minutes.

Ingredients you will need

Butter

Equipment you will use

Hand Mixer

Bowl

Add powdered sugar, pepper,and kosher salt. Reduce speed to mediumand beat, occasionally scraping down sidesof bowl, until light and fluffy, 4-5 minutes.

Ingredients you will need

Powdered Sugar

Kosher Salt

Pepper

Equipment you will use

Bowl

Add flour and cheese. Reduce mixer speedto low and beat mixture just until doughcomes together.

Ingredients you will need

Cheese

All Purpose Flour

Equipment you will use

Blender

Wrap dough in plastic and flatteninto a rectangle. Chill until firm, at least2 hours. DO AHEAD: Dough can be made5 days ahead. Keep chilled.

Ingredients you will need

Dough

Wrap

Let stand atroom temperature for 30 minutes beforecontinuing.

Place fennel seeds in a resealable plasticfreezer bag. Coarsely crush with a rollingpin or the bottom of a skillet. Alternatively,pulse in a spice mill until coarsely crushed.

Ingredients you will need

Fennel Seeds