Parmesan Shortbread with Fennel and Sea Salt

Ingredients

• 1 teaspoon pepper black freshly ground
• 1 tablespoon fennel seeds 
• 2 cups flour all-purpose plus more
• 0.8 teaspoon kosher salt 
• 2 tablespoons olive oil extra virgin extra-virgin
• 2 ounces parmesan finely grated
• 0.5 cup powdered sugar 
• 1 teaspoon coarse salt 
• 1 cup butter unsalted room temperature (2 sticks)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• plastic wrap
• hand mixer

Directions

1. Using an electric mixer, beat butter in amedium bowl on low speed until smooth,1-2 minutes.
2. Add powdered sugar, pepper,and kosher salt. Reduce speed to mediumand beat, occasionally scraping down sidesof bowl, until light and fluffy, 4-5 minutes.
3. Add flour and cheese. Reduce mixer speedto low and beat mixture just until doughcomes together.
4. Wrap dough in plastic and flatteninto a rectangle. Chill until firm, at least2 hours. DO AHEAD: Dough can be made5 days ahead. Keep chilled.
5. Let stand atroom temperature for 30 minutes beforecontinuing.
6. Place fennel seeds in a resealable plasticfreezer bag. Coarsely crush with a rollingpin or the bottom of a skillet. Alternatively,pulse in a spice mill until coarsely crushed.
7. Transfer to a small bowl; stir in sea salt. Setfennel salt aside.
8. Arrange a rack in center of oven andpreheat to 350°F. Line a baking sheet withparchment paper.
9. Remove plastic wrap fromdough.
10. Roll out dough on a lightly flouredsurface to a 10x8" rectangle about 1/4" thick.
11. Cut in thirds crosswise, then cut eachthird crosswise into 6 rectangles. Arrangecookies on prepared baking sheet, spacing1" apart.
12. Brush cookies generously with oil,then sprinkle with fennel salt.
13. Bake, rotating sheet halfway through,until cookies are golden brown (flecksof cheese will be slightly darker), 20-24minutes.
14. Let cool on sheets for at least10 minutes.
15. Serve warm or at room temperature.DO AHEAD: Can be made 2 daysahead. Store airtight at room temperature.