To prepare these savory cookies, start by gathering all the necessary ingredients. In a large bowl, add the softened butter, which should be at room temperature, and begin mixing it with a fresh egg. This mixture will form the base of the cookies, and the butter will add a creamy texture and rich flavor. Then add the salt, which will enhance the flavors, the sweet paprika, which will provide a hint of color and a slight warmth, and the cumin, which will add a distinct aromatic accent.
Once you have homogenized these ingredients, it is time to include the Parmesan. Grate it on a fine grater and incorporate it into the mixture. Be careful with the amount of salt; Parmesan is already salty, so adjust accordingly. Continue to sift the flour, adding it gradually to the mixture while mixing constantly. As the dough becomes denser, you may not be able to use the mixer anymore. At this point, using your hands is the best option; knead the dough until it becomes smooth and elastic.
Once you have obtained a uniform dough, wrap it in plastic wrap and leave it in the fridge for 20-30 minutes. This step is essential as it will allow the butter to firm up, making it easier to shape the cookies. After the dough has firmed up, sprinkle a little flour on the work surface to prevent sticking. Remove the dough from the fridge and break off about half of it. Roll it out with a rolling pin to achieve a moderately thick sheet, allowing the cookies to bake evenly.
Cut out the cookies using a cookie cutter or a glass and place them on a baking tray lined with parchment paper, ensuring you leave a little space between them to spread during baking. Preheat the oven to a suitable temperature and place the tray in the oven. Bake the cookies for 10-12 minutes until they become golden and slightly browned on top. Repeat the process with the remaining dough, ensuring that each batch is well-baked.
Once the cookies are ready, remove them from the tray and transfer them to a metal box with a lid to cool. Allow them to cool completely before putting the lid on, so they remain crunchy. This recipe yields approximately 55-60 delicious cookies, and each bite will be an explosion of flavors. Enjoy!
Once you have homogenized these ingredients, it is time to include the Parmesan. Grate it on a fine grater and incorporate it into the mixture. Be careful with the amount of salt; Parmesan is already salty, so adjust accordingly. Continue to sift the flour, adding it gradually to the mixture while mixing constantly. As the dough becomes denser, you may not be able to use the mixer anymore. At this point, using your hands is the best option; knead the dough until it becomes smooth and elastic.
Once you have obtained a uniform dough, wrap it in plastic wrap and leave it in the fridge for 20-30 minutes. This step is essential as it will allow the butter to firm up, making it easier to shape the cookies. After the dough has firmed up, sprinkle a little flour on the work surface to prevent sticking. Remove the dough from the fridge and break off about half of it. Roll it out with a rolling pin to achieve a moderately thick sheet, allowing the cookies to bake evenly.
Cut out the cookies using a cookie cutter or a glass and place them on a baking tray lined with parchment paper, ensuring you leave a little space between them to spread during baking. Preheat the oven to a suitable temperature and place the tray in the oven. Bake the cookies for 10-12 minutes until they become golden and slightly browned on top. Repeat the process with the remaining dough, ensuring that each batch is well-baked.
Once the cookies are ready, remove them from the tray and transfer them to a metal box with a lid to cool. Allow them to cool completely before putting the lid on, so they remain crunchy. This recipe yields approximately 55-60 delicious cookies, and each bite will be an explosion of flavors. Enjoy!
Ingredients
200 g butter, 1 egg, 90 g parmesan, 1/2 teaspoon sweet paprika, 1 tablespoon cumin, 1 teaspoon fine salt, 300 g flour