Steps for the savory cookies

• To make these savory cookies, you need to prepare the savory shortcrust pastry in advance. I should mention that you can mix everything by hand, but for convenience, I used a stand mixer. In the bowl of the stand mixer, add the all-purpose flour, salt, grated Parmesan cheese, cold butter cut into small cubes, and black pepper to taste. Mix using the paddle attachment (the K) at speed 2 for a few minutes until you get a sandy dough. Finally, add the egg and a splash of milk, and mix for a few more minutes until you get a compact and homogeneous dough. Compact the shortcrust pastry well, wrap it in plastic wrap, and place it in the fridge for 30 minutes. Take the shortcrust pastry out of the fridge, knead it a little with your hands, and on a floured work surface using a rolling pin, roll out a 1/8 inch thick sheet and cut out discs using the round cookie cutter. You should obtain an even number of cookies, one whole circular cookie and another cookie with a hole in the center simply made with the help of another smaller cutter, or with a plain pastry nozzle or an apple corer. Arrange the cookies on a baking sheet lined with parchment paper and bake in a preheated static oven at 355°F for 13-15 minutes or until lightly golden. Turn off, remove from the oven, and let cool.

  

• For the salami mousse, you can use sliced salami or salami cut to a thickness of 3/4-1 inch or simply dry sausage. In a food processor, add the salami and chop for a few seconds. Pour in the cream cheese and cream, and continue to chop until you obtain a mousse. Place in the fridge for 15 minutes.

  

• Fill each individual cookie with the salami mousse, pair them with those without a hole, and place them on a serving plate and serve.

  

• I hope you like my latest recipe, see you next time friends.

  
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