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Parmigiano Reggiano Shortbread as an Hors d’oeuvres!


 Serves 8

  • Mix together the  flour, both olive oils, cheese and garlic and knead it into a dough. The dough will be a bit dry at this point.
  • Combine all the other ingredients and the dough in a bowl, adding a few tablespoons of water to moisten the dough, if necessary. Form into a ball, wrap in plastic, and refrigerate at least 30 minutes or overnight if serving the next day.
  • Preheat your oven to 350°F.
  • Cover a cookie sheet with parchment paper.
  • Roll out the shortbread on a floured surface until about 1/2” thick. Use a small glass or holiday cookie cutters to cut out shapes. Place the shapes about 2” apart on the prepared cookie sheet.
  • Bake in the oven until the shortbread is light brown, about 15 minutes.
  • Remove the cookie sheet from the oven. Serve the Parmigiano Reggiano Shortbread is ready. Serve fresh out of the oven, but cooled slightly.
  • To make Hors d’Oeuvres, you can top the shortbread with a variety of toppings like sundried tomatoes & cheese or olives or pesto & cheese or hummus & roasted peppers - the possibilities are endless. 

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