Parmesan and caramel shortbread icebox cookie

Prep 25 min
Total 2 hours 55 min
Makes 40



3 cups
all-purpose flour
1 cup
finely grated parmesan
1/2 tsp
1 1/2 cups
unsalted butter, at room temperature


  • STIR flour with parmesan, 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.
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