Savory Parmesan Shortbread Rounds

Ingredients

• 1.8 cups flour 
• 1 pinch ground pepper 
• 1 teaspoon kosher salt 
• 0.5 small garlic clove minced
• 0.8 cup parmesan cheese grated ()
• 1 cup butter unsalted chilled cut into 1/2-inch cubes (2 sticks)

Equipment

• baking sheet
• baking paper
• oven

Directions

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in processor.
3. Add butter and, using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half.
4. Roll each half into 12-inch log, and cut each log into 1-inch pieces.
5. Roll each piece into ball. Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart. Press each ball into 2-inch-diameter round.
6. Sprinkle remaining 2 tablespoons Parmesan cheese over.
7. Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes.
8. Transfer shortbread rounds to rack and cool completely. DO AHEAD: Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to 1 month.