Parmesan Shortbread with Fennel and Sea Salt

Name: Parmesan Shortbread with Fennel and Sea Salt
Yield: Makes 18 Servings
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 1/2 cup powdered sugar; 1 teaspoon freshly ground black pepper; 3/4 teaspoons kosher salt; 2 cups all-purpose flour plus more; 1 cup finely grated Parmesan (about 2 ounces); 1 tablespoon fennel seeds; 1 teaspoon Maldon sea salt or other coarse salt; 2 tablespoons extra-virgin olive oil

By Caitlin Williams Freeman of Blue Bottle Coffee in San Francisco CAPhotographer William Abranowicz

January 16, 2012

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