π§π Parmesan-Laced Cookie Bites with Ricotta Clouds & Fresh Basil π«
These tender shortbreads crumble gently under your teeth, giving way to tangy cheese and bright lemon.
They belong at a candlelit table or on the prettiest charcuterie board you’ve ever made.
Ingredients
For the Shortbread Cookies
120g (1 cup) all-purpose flour
115g (Β½ cup) unsalted butter, room temperature
30g (β cup) grated Parmesan cheese π§
1 tsp lemon zest π
1 tsp fresh thyme leaves (optional)
ΒΌ tsp fine salt
Freshly cracked black pepper, to taste
For the Whipped Ricotta Topping
150g (β cup) whole milk ricotta
1 tbsp olive oil
1 tsp lemon juice
Salt, to taste
For Garnish
Small fresh basil leaves πΏ
Extra lemon zest or microplaned Parmesan (optional)
Instructions
The cookies emerge golden and fragrant, with flecks of lemon and cheese. The ricotta whips into a silky cloud, perfect for crowning each buttery round…
Make the Dough π
In a bowl, mix butter, lemon zest, Parmesan, salt, and pepper until smooth. Add flour and thyme and mix until just combined. Press into a dough.
Chill & Shape βοΈ
Roll dough into a log, wrap in parchment, and chill for 30β60 minutes until firm.
Preheat oven to 175Β°C (350Β°F). Slice into 1 cm rounds and place on a lined baking sheet.
Bake the Shortbreads β¨
Bake for 12β14 minutes or until edges are lightly golden. Let cool completely on a wire rack.
Whip the Ricotta π
Blend ricotta with olive oil, lemon juice, and salt until smooth and airy. Chill slightly for better piping consistency.
Assemble the Bites πΏ
Pipe or spoon a small dollop of whipped ricotta on each cooled cookie. Top with a basil leaf and a tiny sprinkle of zest or Parmesan if desired.
Recipe Details
Prep Time: 20 minutes (plus chilling)
Cook Time: 14 minutes
Servings: 18β20 cookies
Difficulty: Moderate
Why Youβll Love It
The surprise factorβsavory, cheesy, lemony cookies that melt in your mouth.
A gourmet addition to cocktail hours, cheese boards, or modern dinner starters
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