Sylvie's Pesto Shortbread

Ingredients

• 1 cup flour, plus more for dusting
• 1 cup packed grated Parmesan cheese
• 1 ¹⁄₂ tbsp Pesto Sauce Mix
• ¹⁄₂ tsp salt
• ¹⁄₃ cup butter, at room temperature
• 5 tbsp olive oil
• 1 egg

Preparation

1. In a large mixing bowl, mix flour, Parmesan, Pesto Mix, and salt.
2. Make a well in the dry mixture and add butter, oil, and egg. Mix until the dough is homogenous.
3. Lightly dust a work surface with flour and roll out the dough to a 1⁄4'' thickness. Cut out approximately 24 biscuits with a cookie cutter or water glass.
4. Place on a Sheet Pan lined with a Sheet Pan Liner, and refrigerate for 30 minutes.
5. Preheat oven to 375° F (190° C).
6. Bake biscuits for approximately 12 minutes, until pale golden. Let cool on a rack.