Who said cookies had to be sweet? This recipe for Parmesan black pepper cookies is anything but. Some might argue that these aren’t really cookies at all, but rather crackers or biscuits. All I know is when a cookie (or cracker or biscuit) tastes this buttery, cheesy and has a crisp bite of black pepper, I don’t really care what you call it. I’ll just call for seconds, please.
Preheat oven to 350° F. Line two baking sheets with parchment paper, set aside.
In medium bowl, using an electric mixer, beat butter with Parmesan, flour and black pepper at low speed until a stiff dough forms. Divide dough into 3 pieces, then roll each piece into a 9-inch log, about 1 1/2 inches in diameter.
Slice logs 1/3 inch thick and arrange slices on prepared baking sheets.
Bake for 18 minutes, or until golden. Shift baking sheets halfway through baking for even browning. Let cookies cool for 10 minutes, then transfer them to a wire rack to cool completely. These Parmesan black pepper cookies can be stored in an airtight container for up to 5 days.
Adapted from Parmesan Cookies Recipe by Marc Murphy, as it appeared in Food & Wine.