Basil pesto cookies
I made pesto with dry basil a few days ago, and it's a cookie that I made with pesto. I've used basil pesto to make bread, but I made it because I thought it would be good to use it for cookies or cakes this time. The cookie made with parmesan cheese powder, a little sugar, and dry basil pesto has a salty and sweet taste, and the basil scent is very good to my taste. If you reduce the flour in the recipe, it's a basil pesto cookie that you can enjoy with a softer texture Salty and basil-scented Basil pesto cookies! Let's make it
3 serving
Within 60 minutes
초록바람N
Ingredients
  • Butter
    40g
  • egg
    1ea
  • Sugar
    20g
  • Parmesan cheese
    20g
  • basil
    20g
  • Wheat
    120g
  • Milk
    1~2Ts
  • Salt
    1g
  • ground pepper
    little
Cooking Steps
STEP 1/6
Place at room temperature and gently dissolve the softened butter; add sugar and salt and mix well. Add the yolk and basil pesto to this and mix well.
Please refer to the link for making pesto with dry basil.
@6918801
STEP 2/6
Sift the parmesan cheese powder and add the pepper and mix well.
STEP 3/6
Add sifted flour and form into chunks. If it doesn't stick together, you can put 1 or 2 tablespoons of milk in one lump. The amount of milk in the can vary depending on the moisture content of the flour used
STEP 4/6
For dough lumps, roughly shape a long cylinder.Place the dough on paper foil or parchment paper, fold the paper foil in half and place a ruler on it, then pull the paper foil underneath the dough upward, pull the ruler downward, and shape the dough into a smooth cylinder
STEP 5/6
Cover paper foil and place in freezer for about an hour. Remove the dough from the freezer and leave it at room temperature for a while,
STEP 6/6
Cut it into 0.5 to 0.6 cm thick pieces and pan it. Bake for 12 to 15 minutes in a preheated oven at 170 to 180 degrees 170. If you cool it completely in the cooling net, it's done!
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