Stephanie Nass's Parmesan Shortbread Thumbprint Cookies

Stephanie Nass is a culinary influencer, designer, caterer, and founder of New York-based catering company, Chefanie. Stephanie studied the culinary arts in France and staged at some of the most highly rated restaurants in Manhattan. Stephanie shares with us her recipe for Parmesan Shortbread Thumbprint Cookies, a savory cookie that makes a perfect holiday-party bite!

Cook Time: 20/30 minutes


1 3/4 cups all purpose flour

3/4 cup plus 2 tablespoons grated cheese

2 teaspoons salt

2 sticks chilled butter, cut into 1/2-inch cubes

1 cup cranberry sauce

Sugared cranberries


Preheat oven to 350°F. Line baking sheet with parchment paper. Combine flour, cheese, and salt. In a food processor, add butter and pulse until dough comes together. Form little balls and place them on a lined baking sheet. Press your thumb into each ball to form a dip. Bake until golden brown, approximately 15 minutes.

Once cooled, spoon the cranberry sauce and sugar cranberries on top. Serve, and enjoy!

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