I feel like a savoury cookie is a good addition to all the sweet options. 

These cookies are buttery, slightly sweet and salty with a subtle parmesan flavour that you get with every bite. The cookies are so tender and bring a little savoury crunch from the fennel-salt topping. The fennel also adds another element that makes you want to go back for more.

What You Need to Make Parmesan Fennel Shortbread 

• Unsalted Butter – at room temperature 
• Powdered Sugar – a very small amount of powdered sugar to give these savoury cookies the perfect shortbread texture, but it does not make them sweet.
• All-Purpose Flour – the two cups of flour is enough to absorb the butter and prevent the shortbread from spreading.
• Salt – since this is a savoury recipe, you need to add a little more salt than you would for a sweet recipe.
• Pepper – freshly ground pepper adds a great savoury flavour.
• Parmesan – one cup of freshly grated parmesan adds the savoury flavour. 
• Fennel Seeds – coarsely crush the fennel seeds to release their oils. 
• Flaky Sea Salt – add a generous sprinkling of Maldon salt. 

These cookies are super easy to make and super enjoyable to eat. Enjoy with a glass of wine or coffee. It works either way.

Print Pin

Parmesan Fennel and Sea Salt Shortbread

Course Dessert

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• ½ cup powdered sugar
• 1 tsp freshly ground black pepper
• ¾ tsp kosher salt
• 2 cups all-purpose flour
• 1 cup finely grated Parmesan, about 2 ounces
• 1 tbsp fennel seeds
• 1 tsp Maldon sea salt or other flaky salt
• 2 tbsp extra-virgin olive oil

Instructions

• 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 and flatten into a rectangle. Chill until firm, at least 2 hours.
• You can make the dough up to 3 days ahead of baking. Keep chilled. Let stand at room temperature for 30 minutes before continuing.
• 

Place fennel seeds in a resealable plastic freezer bag. Coarsely crush with a rolling pin or the bottom of a skillet. Alternatively, pulse in a spice mill until coarsely crushed. Transfer to a small bowl; stir in sea salt. Set fennel salt aside.


• Preheat to oven to 330°F. Line a baking sheet with parchment paper.
• Remove plastic wrap from dough. Roll out dough on a lightly floured surface to a 10×8" rectangle about 1/4" thick.
• Using a rectangular cookie cutter, cut the dough and arrange cookies on prepared baking sheet, spacing 1″ apart.
• Brush cookies with oil, then sprinkle with fennel salt.


• Bake, rotating sheet halfway through, until cookies are golden brown, 20-24 minutes.
• Let cool on baking sheet for at least 10 minutes. Serve warm or at room temperature.