1. Cream the butter. You can use your stand mixer with the paddle attachment or a hand held mixer. Add the Parmesan, sage, salt and pepper and mix well. Add the flour and combine until large crumbs form. About 1 minute. 2. On a floured wooden board roll the dough into a 9 inch long log. Wrap the log in plastic or foil and rest in the fridge for at least 30 minutes. 3. Preheat the oven on Convection 350°F Line a baking sheet with a silicon pad or parchment paper. 4. Cut the log in 24 equal slices that are 3/8 inch of thickness. Use a very sharp small kitchen knife. 5. Bake for 18 to 20 minutes or until very lightly browned. Rotate the pan once during the baking time. 6. Cool the shortbread and serve at room temperature. I served mine with olives and a good red wine. 7. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
