In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.
Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
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|Serving Size: 1 Serving (16g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 47 (60%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 14.3mg||4 %|
|Sodium 124.8mg||4 %|
|Potassium 14.2mg||0 %|
|Total Carbohydrate 5.1g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 5g|
|Protein 2.5g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 78
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