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Savory Cookies, to Surprise and Delight

April 10, 2014

Rochelle Bilow, photo by Danny Kim

Who says cookies have to be sweet? We love this recipe for the element of surprise: Buttery, dense dough is doctored up with a shower of grated Parmesan cheese and just enough black pepper to make your taste buds tingle. There’s a real tenderness to these cookies, too, from the addition of hard-cooked egg yolks. Hey, we never said we were the traditional type. And here’s a tip: Briefly freezing the dough, per the recipe’s instructions, makes it a snap to handle. Whip up a batch tonight and enjoy them for dessert…or earlier.

SEE MORE: 10 Snacks You Thought Were Healthy But Really Aren’t

"Hard-boiled yolks are the secret to making these savory cookies dissolve-in-your-mouth tender." —Claire Saffitz, assistant food editor


  • 2 large egg yolks, hard-boiled
  • 2 cups all-purpose flour
  • 1 cup finely grated Parmesan
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¾ cup (1½ sticks) unsalted butter, chilled, cut into pieces
  • 2 tablespoons heavy cream

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Preheat oven to 350°. Press egg yolks through a fine-mesh sieve into a food processor. Pulse with flour, Parmesan, salt, and pepper. Add butter and pulse until the texture of coarse meal. Drizzle in heavy cream and pulse just until dough forms a ball. Roll out between 2 sheets of parchment paper until ⅛” thick. Transfer dough with parchment to a baking sheet and freeze 10 minutes. Remove top sheet of parchment and bake 10 minutes; remove from oven, cut into 1½” diamonds, and bake until golden brown, 18–20 minutes longer. Transfer baking sheet to a wire rack; let cool.

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