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Make Classic Shortbread dough, adding 1/2 cup parmesan, 1 tablespoon lemon zest and 2 teaspoons pepper with the butter. Roll into tiny balls, then bake 8 to 12 minutes at 300 degrees.
Herb Coeur A La Creme
Buffalo Chicken Cheese Balls
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Read all 2 reviews
on December 13, 2010
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These are disturbingly good! If I'm not careful I could eat half the batch. I made them exactly to recipe and did not need to add lemon extract. That may make it too lemony. I don't know that I would call them parmesan pepper balls. You know how people turn their noses up to something new! I'll probably just call them lemon shortbread. You would only know there was parmesan or pepper in the recipe if someone told you they were there.
By Ohio Margaret
on August 22, 2010
I admit, I had my doubts about these. Cookies with pepper and Parmesan cheese in them? Seriously? But, I forged ahead and gave them a try. I was amazed. They are sweet, but tangy, from the lemon and there is a nice after-bite that is pleasant, not bitter or too hot. While eating the cookie, you'd never know it had pepper and cheese in it. The cheese really moistens the cookie and the pepper gives it a little zing. I used my small scoop and got about 64 cookies out of one batch. I also added about 1/2 tsp lemon extract to bring out the lemon flavor. They are easy and quick to make as well. Dough was ready in minutes. All in all, I would make these again.
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