Parmesan and Olive Cookies

Name: Parmesan and Olive Cookies
Total time: 1 h 20 min
Yield: 6
Cuisine: International
Ingredients: Wheat flour for baking - 150 g; Milk - 75 g; Sugar - 4 g; Baking powder - 2.5 g; Salt - 1.75 g; Butter - 75 g; Parmesan - 50 g; Olives - 300 g

Cookinero 17 Mar 2025

6320

Parmesan and olive cookies are a great, unusual and very tasty snack for an evening with friends over a bottle of chilled beer. Fragrant, crispy shortbread cookies are prepared simply and quickly from a minimum of ingredients. Parmesan can be replaced with any other hard cheese, and your favorite spices and herbs can be added to the dough. Serve the cookies with various sauces to your taste.

How to cook Parmesan and Olive Cookies

Step 1

Grate the cheese on a fine grater.

Step 2

Sift flour with baking powder into a deep bowl, add sugar and salt and frozen butter pieces. Crush all the contents into crumbs.

Step 3

Add cheese, rosemary and milk and stir.

Step 4

Add randomly chopped olives to the almost finished dough.

Step 5

Stir again until the filling is evenly distributed.

Step 6

Roll the dough into a “sausage”, wrap it in cling film and put it in the freezer for 15 minutes.

Step 7

Take the frozen dough out of the freezer, cut into 1.5-2 cm thick circles and place on a parchment-lined baking sheet. Bake in an oven preheated to 180 °C for 30-40 minutes until done.

Step 8

Remove cookies from oven, let rest at room temperature for 5 minutes, and transfer to a plate.

Parmesan and Olive Cookies - FAQ About Ingredients, Baking Time and Storage

Can I substitute Parmesan cheese with another type of cheese?

Yes, you can use Pecorino Romano or Asiago for a similar salty, savory flavor. For a milder taste, try grated cheddar.

How should I store these cookies, and how long will they last?

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 1 month.

Can I make these cookies gluten-free?

Yes, replace the regular flour with a gluten-free all-purpose blend and ensure the baking powder is gluten-free.

What can I use instead of olives?

Try sun-dried tomatoes or capers for a briny alternative. For a milder option, omit them entirely.

Can I skip freezing the dough before baking?

Freezing helps the cookies hold their shape, but you can chill the dough for 30 minutes in the fridge if short on time.

Are these cookies suitable for vegetarians?

Yes, as long as the cheese used is vegetarian (without animal rennet). Check the label to be sure.

Can I make these cookies ahead and freeze them?

Yes, freeze the unbaked dough slices on a tray, then transfer to a bag. Bake straight from frozen, adding a few extra minutes.

What’s the best way to serve these cookies?

Enjoy them warm as an appetizer with wine, or pair with soups and salads for a savory crunch.

Can I use dried rosemary instead of fresh?

Yes, but use half the amount (dried is more potent). Crush it lightly to release the oils before adding.

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Parmesan and Olive Cookies

How to cook Parmesan and Olive Cookies

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Step 2

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Step 4

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Step 6

Step 7

Step 8

Parmesan and Olive Cookies - FAQ About Ingredients, Baking Time and Storage

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