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Blue Cheese Parmesan Cumin Seed Shortbread Rounds
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 40 minutes
Servings 2 Dozen
Author Lora Wiley-Lennartz
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3
tablespoons
cumin seeds
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1
cup
crumbled blue cheese
room temperature
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1/2
cup
grated parmesan cheese
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6
tablespoons
unsalted butter
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2
egg yolks
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1+1/2
cups
all-purpose flour
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Beat together the blue cheese, parmesan cheese, butter and egg yolks.
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add the flour.
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Form the dough into a log.
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Place the cumin seeds on a flat plate and roll the log in the seeds.
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Wrap the log in plastic cling film and place in the refrigerator for 1 hour.
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Preheat the oven to 350 degrees F.
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Line a baking sheet with parchment paper.
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Remove the dough from the fridge and use a sharp knife to cut the log into 1/2 inch rounds.
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Arrange the rounds on the baking sheet, place in the oven and bake for 25 minutes.
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Remove from oven and transfer to a baking sheet to cool completely.