Parmesan and caramel shortbread icebox cookie


  • Prep Time25 mins
  • Total Time2 hrs 55 mins
  • Makes40
Parmesan and caramel shortbread icebox cookie

Parmesan-caramel shortbread icebox cookies. (Photo, Sian Richards.)

Chatelaine Triple Tested


  • 3 cups all-purpose flour

  • 1 cup finely grated Parmigiano-Reggiano cheese

  • 1/2 cup Skor toffee bits

  • 1/2 tsp salt

  • 1 1/2 cups unsalted butter, at room temperature

  • 3/4 cup granulated sugar


  • STIR flour with cheese, Skor toffee bits and salt in a medium bowl.

  • BEAT butter with sugar in a large bowl, using a wooden spoon, until smooth, 1 min. Gradually stir in half of flour mixture, until just combined. Add remaining flour mixture, kneading with your hands, until dough forms a ball.

  • DIVIDE dough in half, then roll each portion into a 2-in.-wide log. Wrap each log in waxed paper and twist ends. Chill until firm, 2 hours.

  • PREHEAT oven to 350F. Position racks in top and bottom thirds of oven. Line 2 baking sheets with parchment.

  • SLICE cookies into 1/4-in. rounds and arrange 2 in. apart on prepared sheets. Cookies will spread as they bake.

  • BAKE in top and bottom thirds of oven, switching sheets halfway through, until lightly golden, 15 to 19 min. Leave on sheet for 5 min, then transfer cookies to a rack to cool completely. Repeat with remaining dough.