Recipe with modifications
Ingredients: 1 1/4 cup of AP flour 1/2 cup or 1 stick of butter at room temp 1 cup of Parmesan cheese, grated 2 tbsp of mixed herbs (fresh is best, I used rosemary, thyme and oregano) 3/4 tsp black pepper crushed (use lesser for a milder flavor) 1/2 tsp salt.
Mix the flour, cheese, herbs, salt and pepper.
Cut the room temp butter into cherry sized pieces and add into the flour mixture.
Cut the butter into the flour until you get a grainy sand like texture. I used my hands, but you could do this in a food processor.
Turn the mixture onto a work surface and gather it into a smooth dough. If it’s too crumbly add cold milk 1/2 tsp at a time, until it comes together. You might have to knead the dough for a few minutes before this happens. Shape into a round disc
Cover with plastic wrap and refrigerate for atleast an hour.
Preheate oven to 355 F. Roll the disc out between two parchment sheets into 3mm thickness. Thicker will result in a softer, more buttery cookie while thinner will give it a cracker like feel.
Place the herbs on the rolled out dough and with the parchment on top of it, give it a few more rolls with the rolling pin. This’ll laminate the herbs into the dough.
Cut out the shapes you’d like and transfer to a parchment lines baking pan. I like to pop them in the refrigerator for about 15 min at this stage.
Bake for about 9 – 12 minutes, based on desired crispness. Remove from oven when just browned around the edges for a soft cookie, or when stiff for a crisp cookie.
Once out, transfer to a wire rack to cool completely.