Parmesan Rosemary Cookies

Beat the butter as well as the lemon zest with an electric mixer for about 30 seconds until soft. Slowly mix in egg yolks and sour cream or crème fraiche.

Combine sugar, flour, cheese, rosemary, salt and nutmeg (freshly grated) in a baking bowl. While stirring, add the flour mixture leisurely to the butter mixture form. Shape everything onto the lightly floured surface and quickly knead into a somewhat sticky dough.

Form 2 rolls of the dough, about 4-5 cm in diameter, and wrap them in plastic wrap. Place the rolls in the freezer for at least half an hour***.

Preheat the oven to 165 °C, cover two baking trays with parchment paper.

Remove one roll from the freezer and cut slices about 1 cm thick. Place the slices on a baking sheet, spacing them apart, sprinkle with Parmesan cheese and bake for 20-25 minutes until golden, beginning to smell fragrant and the cheese is lightly browned. Cool the cookies briefly on the baking sheet, then use the parchment paper to pull them onto a broiler to cool.

Bake the other roll in the same way.

The finished cookies will keep in a tin for up to a month.

**I will halve the amount of sugar next time. Instead of nutmeg, a little bit of ground chilies would also make a good addition! ***In the original, from the dough with the pastry syringe cookies such as shamrocks, snowflakes, stripes or stars are sprayed on ungreased baking sheets, cookies before baking 20 min abge

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