Parmesan Pepper Savory Shortbread

 

16 T. (2 sticks) unsalted butter, room temperature

¼ C. powdered sugar

2 tsp. coarsely ground black pepper

½ tsp. Italian seasoning

½ tsp. garlic powder

1 tsp. kosher salt

2 C. unbleached all-purpose flour (9.5 oz.)

1 C. finely grated parmesan (about 3.5 oz. oz.)

2 T. olive oil

1 tsp. coarsely ground black pepper

3 T. grated parmesan

 

Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1-2 minutes. Add powdered sugar, 2 tsp. pepper, Italian seasoning, garlic powder 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 1 C. parmesan and reduce mixer speed to low and beat mixture just until dough comes together. Divide the dough in half, flatten into a rectangles and wrap in plastic and. Chill until firm, at least 2 hours. DO AHEAD: Dough can be made 5 days ahead. Keep chilled. Let stand at room temperature for 30 minutes before continuing. Dough can also be frozen at this point for 2 months. Defrost in the fridge overnight. Arrange a rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper. Roll out dough on a lightly floured surface about ¼” thick. Cut into shapes and arrange cookies on parchment lined sheet pans ½” apart. Brush cookies with oil, then sprinkle with a pinch of grated parmesan and ground pepper. Bake, rotating sheet halfway through, until cookies are golden brown, 20-24 minutes. Let cool on sheet pan for at least 10 minutes. Do ahead: Can be made 2 days ahead. Store airtight at room temperature.