I just can’t cookie anymore!
If I eat one more rum ball, spritz cookie or sugar cookie…
Need I say more?!
I normally try to maintain a little bit of self control during the holidays but this season I didn’t. It was a non-stop party of eating sugar filled treats. So to round out this cookie month I decided to make a savory cookie!
I took the liberty of redefining cookie…
cook·ie, /ˈko͝okē/, noun – a small sweet cake, typically round, flat and crisp.
This cookie is certainly round, flat and crisp BUT it is also salty and tastes fabulous alongside a chicken caesar salad!! I also discovered you can load these crisps up with some pulled pork (made in my InstaPot, a joyous gift I received from Strudel this holiday) and avocado for some non-traditional nachos.
This cookie is super EASY. Bake them up in less than 5 minutes depending on how crispy you like your cookie…
3 minutes will be firm but chewy.
7 minutes will be crisp all the way through.
5 oz. Fresh grated parmesan (in a tub in the refrigerated section)
Keywords: parmesan crisps
Strudel and Streusel are two friends living in different cities, sharing a love of baking (and butter) through this blog. With Streusel in Denver, and Strudel in Seattle, we've found our little site to be a great way to stay in touch, share recipes we love, and talk about experiences in our respective cities.
Thanks for stopping by!
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