parmesan shortbread

Parmesan Shortbread
Adapted from Bon Appetit

1 stick unsalted butter, room temperature
1/4 cup powdered sugar
1/4 teaspoons kosher salt
1 cup all-purpose flour
1/2 cup finely grated Parmesan (about 1 ounce)
Maldon sea salt or other coarse salt
Extra-virgin olive oil

Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1–2 minutes. Add powdered sugar, pepper, and kosher salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4–5 minutes. Add flour and cheese. Reduce mixer speed to low and beat mixture just until dough comes together. Wrap dough in plastic wrap and flatten into a rectangle. Chill until firm, at least 2 hours. Let stand at room temperature for 30 minutes before continuing.
 

Arrange a rack in center of oven and preheat to 350°. Line a baking sheet with parchment paper. Remove plastic wrap from dough. Roll out dough on a lightly floured surface and cut into circles using a cookie cutter. Arrange cookies on prepared baking sheet, spacing 1 inch apart. Brush cookies generously with oil, then sprinkle with salt. Bake, rotating sheet halfway through, until cookies are golden brown (flecks of cheese will be slightly darker), for approximately 20 minutes. Let cool on sheets for at least 10 minutes. Serve warm or at room temperature.

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