>>Parmesan Shortbread with Fig Jam

Parmesan Shortbread with Fig Jam

Ease: Easy

Yield: 24 servings

Preparation time: 40 minutes

Cook Time: 20 minutes

Source: Chef Caitlin Steininger

Southeast Dairy Association - shortbread with fig jam
Top these tender cheese wafers with fig jam and Parmesan cheese for an elegant appetizer.

For the dough to be the right consistency, start with a block of fresh Parmesan cheese instead of buying pre-shredded. You can make the dough in advance, shape the balls, and arrange on the baking sheet. Just before serving, bake the shortbread and let it perfume your whole kitchen.


  • 1 3/4 cups all-purpose flour
  • 1 cup grated fresh Parmesan cheese
  • 1 teaspoon kosher salt
  • 1 teaspooon minced garlic
  • 1 tablespoon chopped fresh rosemary
  • 1 dash Cayenne pepper
  • 1 cup unsalted butter cubed and frozen
  • 1/2 cup fig jam
  • Fresh Parmesan cheese (optional)


Preheat oven to 350°.

In a food processor, pulse together flour, cheese, salt, garlic, rosemary, and cayenne pepper.

Add butter to flour mixture; continue to pulse mixture until it reaches a crumbly, dough-like consistency. Shape dough into 1-inch balls and place on a baking sheet. Press down with thumb and then place in freezer for 30 minutes. Bake 20 minutes or until golden brown.

Pipe about 1 teaspoon fig jam onto each savory cookie and garnish with curls of fresh Parmesan, if desired. Serve immediately.

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