Tasty Tuesday: Rosemary Parmesan Coins
When we have guests, I like to serve a drink and some nibbles while I finish the dinner preparations. I shared this recipe last summer on my recipe blog. It's one I've made many times. These little crispy bites are full of buttery, cheesy, herby flavor with a hint of lemon. Not difficult at all to prepare, the rolls of unbaked dough can be well wrapped and frozen, then pulled out when needed and baked. Beware - these are addictive.
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. (See note below if you don't have 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.
Linking to Tasty Tuesday, hosted by Penny of The Comforts of Home.
edited to add: Several readers have asked if this could be made without a food processor. Certainly. I would suggest adding the butter with your fingers, or a pastry cutter, then adding the remaining ingredients. The mixture is crumbly anyway and needs hand kneading to make it come together.