- Cook Time
- Prep Time
- 8 ounces parmigiano-reggiano, cut into chunks
- 1 4 ounce stick unsalted butter at room temperature
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 1/4 cup whole wheat flour
Position racks in the upper and lower thirds of the oven and preheat to 325 degrees . Line 2 large cookie sheets with parchment. Using a food processor, pulse the cheese until finely chopped.
Using an electric mixer, mix the butter, grated cheese, salt and cayenne at low speed until just blended. Sprinkle both flours over the butter mixture and mix at medium speed until the dough comes together. Gather the dough into a ball and, if necessary, knead briefly until smooth.
On a lightly floured work surface, roll out the dough to a scant 1/4 inch. Using 2-inch cookie cutters (choose your favorite shape), cut out the cookies. Transfer to the prepared cookie sheets. (Gather the scraps together and reroll once.)
Bake the shortbreads until lightly browned on the edges and slightly firm, 13 to 15 minutes. Transfer to racks to cool.