Wednesday, December 18, 2013

Savory Thyme-Parmesan Cookies

Over the weekend I dropped into one of my favorite stores for everything girly, girl, Anthropologie.  As these things usually happen, I saw (and couldn't resist) adorable little 'extras' like this that I love to bring into my kitchen.  One of my favorites, however, was a clever cookie stamp, replete with a fun recipe and message that resonates through all of my cooking: Made With Love.  And I was sold (again!).  

Rather than the sweet cookie variety (that we all love), the recipe serves up a savory, crispy cookie-cracker of sorts that's perfect for serving as an appetizer or paired with either fruit, cheese, fondue, or along with a great sip.  To add a bit more savory flair, I tossed in some freshly grated Parmigiano Reggiano and within the hour I had homemade crackers for the noshing.

Happy Eating!

Savory Thyme-Parmesan Cookies 

3/4 cup flour
3 tablespoons butter, semi-cold
1 teaspoon salt
1 tablespoon fresh thyme leaves
2 tablespoons grated Parmesan

Combine flour, butter, salt and cheese in a bowl.  Mix quickly with your hands, adding drops of ice water as you go to bring the dough together and make it smooth.  Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

Pre-heat oven to 350 degrees F.

On a well floured surface, roll out the dough to 1/4 inch thickness, cut out the cookies (and stamp them if using a cookie stamp).  Bake the cookies for 25 minutes in the pre-heated oven and enjoy!
Recipe adapted from Yvette Van Boven, Copyright 2013



  1. These are adorable! And look delicious. Thanks for sharing!

    1. Thank you; I hope you enjoy making them!

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