How to make it

  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.
  • Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
  • Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

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  • DetroitTokyo 5 years ago
    Looks good!
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  • chuckieb 5 years ago
    Very neat recipe! Bet they might be nice with soup as well. Thanks for sharing. Bookmarked to try.
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  • ravenseyes 5 years ago
    wow this sounds and looks awesome - the oven is already warm - since I just finished the stuffing - two batches of cookies and a few other things so might just have to move on to the next most plausable step these wonderful savory shortbeards thanks for sharing Ana!!
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