Savory Parmesan Shortbread Rounds

from Epicurious.com

submitted by Anne Halsted
preparation time: 2 hours overall

makes approximately 40

1¾ cups all–purpose flour

¾ cup plus 3 tablespoons grated Parmesan cheese

1 teaspoon coarse kosher salt

1 small garlic clove, minced

Generous pinch of cayenne pepper

1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes

Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Mix flour, ¾ cup parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/off turns, process until the dough begins to come together. Gather dough into ball. Using a spoon or melon baller, divide dough into 1-inch balls. Arrange dough balls on prepared baking sheet, spacing about 1½ inches apart. Press each ball into 2-inch diameter round. Sprinkle remaining with 3 tablespoons Parmesan.

Bake shortbread rounds until tops are dry and bottoms golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely. DO AHEAD: shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to one month.

These buttery rounds are perfect as little crackers and a great accompaniment to the Muhammara.