Thursday, August 22, 2013

Rosemary Parmesan Coins

These are addictive little morsels of buttery, lemony, cheese and herb-flavoured goodness. I like to keep a couple of rolls of the dough in the freezer to have on hand and bake fresh for guests. Or me. They are delicious as a pre-dinner snack. 

Rosemary Parmesan Coins

1 1/3 cups flour
3/4 cup lightly packed grated Parmesan cheese
1 Tablespoon finely grated lemon zest
1 Tablespoon finely minced fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup butter, cut into 1/2 inch cubes, chilled
1 large egg yolk
2 Tablespoons fresh lemon juice

Combine the first 6 ingredients in a food processor. Pulse until blended. Add the butter and pulse until the dough resembles coarse crumbs. Stir together the egg yolk and lemon juice. Drizzle over the flour mixture. Pulse until small moist crumbs begin to form. 

Turn the mixture out onto an unfloured work surface. Work the dough (it will look like a pile of crumbs), smearing onto the counter and mashing it together until it forms a cohesive dough. Shape into a 1 to 1 1/2 inch diameter log. Wrap in plastic. Chill for an hour or more. Slice 1/4 inch thick and place on parchment lined baking sheets. 

Bake at 375 degrees for 15 - 20 minutes. Watch carefully for the last few minutes as they can burn quickly.

After wrapping in plastic, the dough can be frozen. Thaw slightly at room temperature to slice and bake.

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