🧀🍋 Parmesan-Laced Cookie Bites with Ricotta Clouds & Fresh Basil 💫
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 (½ cup) unsalted butter, room temperature
30g (⅓ cup) grated Parmesan cheese 🧀
1 tsp lemon zest 🍋
1 tsp fresh thyme leaves (optional)
¼ tsp fine salt
Freshly cracked black pepper, to taste
For the Whipped Ricotta Topping
150g (⅔ cup) whole milk ricotta
1 tbsp olive oil
1 tsp lemon juice
Salt, to taste
For Garnish
Small fresh basil leaves 🌿
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 🍋
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 ❄️
Roll dough into a log, wrap in parchment, and chill for 30–60 minutes until firm.
Preheat oven to 175°C (350°F). Slice into 1 cm rounds and place on a lined baking sheet.
Bake the Shortbreads ✨
Bake for 12–14 minutes or until edges are lightly golden. Let cool completely on a wire rack.
Whip the Ricotta 🌀
Blend ricotta with olive oil, lemon juice, and salt until smooth and airy. Chill slightly for better piping consistency.
Assemble the Bites 🌿
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: 18–20 cookies
Difficulty: Moderate
Why You’ll Love It
The surprise factor—savory, cheesy, lemony cookies that melt in your mouth.
A gourmet addition to cocktail hours, cheese boards, or modern dinner starters
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