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Parmesan Cayenne Shortbread Cookies

Parmesan Cayenne Shortbread Cookies

YIELD: 118 cookies
1 cup butter, unsalted, softened
½ box muffin mix
1 tsp. pepper, red, dried, crushed
1 Tbsp. salt
2 ¼ cup cheese, parmesan, shredded
¼ cup water, cool (approx. 72°F)

1. Add butter and muffin mix to mixer bowl. Mix on low speed with paddle attachment for 2 minutes. Stop mixer; scrape bowl and paddle.

2. Add remaining ingredients to mixer bowl and mix on low speed for an additional 2 minutes.

3. Deposit dough on a parchment-lined sheet pan using a #70 scoop in a 6 x 8 pattern.

4. Place a piece of parchment paper on top of cookies. Place a second sheet pan on top of the parchment paper and press down firmly and evenly to flatten the cookies to approximately 1⁄4 inch thickness. Remove the second sheet pan and parchment once the cookies are flattened.

5. Bake in a convection oven at 300°F for 10-12 minutes, rotating pans one half turn after 5 minutes of baking or in a standard/reel oven at 350°F for 12-14 minutes.

6. Remove from oven, cool completely on cooling rack, approximately 30 minutes. Store covered, in airtight container.

Photo and recipe: General Mills Foodservice

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