Peppered Parmesan Shortbread

• 1 1/2 cups flour
• 1 cup grated Parmesan cheese
• 1/2 cup cold butter (no substitutions), cubed
• 1/4 cup Argo(R) Corn Starch
• 3/4 teaspoon Spice Islands(R) Thyme
• 1/2 teaspoon Spice Islands Cayenne Pepper
• 1/3 to 1/2 cup sour cream
• 1 tablespoon milk
• 1 teaspoon Spice Islands Medium Grind Black Pepper

1. flour, cheese, butter, corn starch, thyme and cayenne pepper in a food processor. Pulse until mixture resembles coarse oatmeal. Add sour cream, a spoonful at a time, pulsing until mixture is combined. Remove from food processor.
2. 2 to 3 times forming dough into a ball. Divide the dough in half. Shape each half into a flat log, about 2-inches wide and 1/2-inch thick. Wrap logs in plastic wrap.
3. for 2 hours or overnight.
4. the top of each log with milk and sprinkle with black pepper. Slice the dough at 1/4-inch intervals and place on baking sheets.
5. in preheated 325u0b0F oven for 25 to 30 minutes until golden brown. Cool on a wire rack. Delicious served with Beer Cheese Soup.

flour, parmesan cheese, cold butter, starch, thyme, cayenne pepper, sour cream, milk, pepper

Taken from www.myrecipes.com/recipe/peppered-parmesan-shortbread (may not work)