![\"Parmesan](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/07\/Parmesan-Pepper-Savory-Shortbread.jpg\")
Parmesan Pepper Savory Shortbread<\/p>\nParmesan Pepper Savory Shortbread<\/p>\n
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16 T. (2 sticks) unsalted butter, room temperature<\/p>\n
\u00bc C. powdered sugar<\/p>\n
2 tsp. coarsely ground black pepper<\/p>\n
\u00bd tsp. Italian seasoning<\/p>\n
\u00bd tsp. garlic powder<\/p>\n
1 tsp. kosher salt<\/p>\n
2 C. unbleached all-purpose flour (9.5 oz.)<\/p>\n
1 C. finely grated parmesan (about 3.5 oz. oz.)<\/p>\n
2 T. olive oil<\/p>\n
1 tsp. coarsely ground black pepper<\/p>\n
3 T. grated parmesan<\/p>\n
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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\u00b0F. Line a baking sheet with parchment paper. Roll out dough on a lightly floured surface about \u00bc\u201d thick. Cut into shapes and arrange cookies on parchment lined sheet pans \u00bd\u201d 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Parmesan Pepper Savory Shortbread 16 T. (2 sticks) unsalted butter, room temperature \u00bc C. powdered sugar 2 tsp. coarsely ground black pepper \u00bd tsp. Italian seasoning \u00bd 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…<\/p>\n