Hello Dear Friends,
You may think I'm neglecting you these days, but don't think so :) Everything is for better recipes to come :) I have been working non-stop since Friday. When the cooking phase is over, the shooting begins. The shooting, which started with the beloved Neşe Erbek on Friday morning, took almost 13 hours. When I said school on the weekend, I had to concentrate on the projects that I needed to complete at the beginning of this week.
This evening, I sat down at the computer not to leave you wondering more and to distract myself. I had a cookie that I wanted to give a recipe for for a long time. I developed this cookie for the exam to be held at school by adapting it from the diamond cookies I prepared before. After all, at the end of the exam, it was liked very much and I got a pretty good grade :)
The mouth-watering texture of the cookie and the unexpected light garlic flavor are quite impressive. After you prepare the dough and shape it into a roll, you can wrap it airtight with cling film and store it in the freezer for up to 1 month. In this way, you can quickly prepare a delicious treat for your suddenly arriving guests.
Love…
Ingredients for Rosemary Parmesan Cookies Recipe
- 115 g butter (cold)
- 160 g flour
- 15 g finely grated parmesan
- 2 sprig of fresh rosemary
- 1 cloves of garlic
- 10 gr granulated sugar
- 5 g salt
- 2 teaspoons of lemon zest
How to Make Rosemary Parmesan Cookies Recipe?
- Chop the cold butter into cubes and place in a large mixing bowl. Add grated Parmesan, finely chopped rosemary leaves, salt, lemon zest, crushed 1 clove of garlic. Start kneading the mixture with your fingertips.
- When the butter starts to soften slightly, add 1/3 of the flour to the mixing bowl. The dough will start to clump. (The important thing here is that the butter does not melt too much and does not throw the oil out.)
- Add all the flour, kneading with your fingertips. Take the lumpy dough on the kitchen counter and press it with your hands to form a ball. Make a long roll by rolling the collected dough on the counter with both hands. (Wide will be “1 lira” wide)
- Divide the cookie roll into 2 parts and place it on a tray that will fit in the refrigerator and cover it with cling film. (If you want to prepare it right away, let it rest in the freezer for 30 minutes, if you want to prepare it after 1 day, let it rest for 12 hours in the refrigerator.)
- Take your frozen dough out of the fridge. Chop the dough 1-1,5 cm thick and place it on a baking tray lined with greaseproof paper at 1 cm intervals.
- Bake in an oven preheated to 180 degrees for 10-12 minutes. (The baking part differs from oven to oven. Therefore, press the center of a cookie with your finger without taking it out of the oven and see if it collapses. If it is slightly soft, you can take it out of the oven.)
- You can store the cookies, which come to room temperature, in an airtight jar for almost 1 week.