By Lori Fredrich Senior Writer & Dining Editor Published Dec 15, 2016 at 11:01 AM

Love the combination of salty and sweet?

Then you'll want to try these fantastic holiday shortbread cookies, which combine the rich umami flavor of Parmesan cheese with the magic of butter and the deeply rich flavor of semisweet chocolate.

Chocolate-dipped parmesan shortbread cookies

Prep time: 20 minutes
Cooking time: 12 minutes
Servings: Makes about 24 cookies

Ingredients:
2 sticks butter, softened
1 cup powdered sugar
1 cup (4 ounces) Wisconsin parmesan, grated
1/2 teaspoon salt
2 cups all-purpose flour
8 ounces (about 1 1/3 cups) semisweet chocolate chips or wafers

Directions: In bowl of electric mixer, cream butter and sugar until light and fluffy. Fold in parmesan, salt and flour. Divide dough in half; roll into 1 1/2-inch thick logs. Wrap in plastic wrap; refrigerate at least 2 hours, up to 1 week.

When ready to bake, heat oven to 350°F. Line baking sheet with parchment paper. Slice dough into 1/3-inch-thick rounds; place on baking sheet. Bake 10-12 minutes. Remove from oven and transfer to cooling rack. Cool completely.

Place chocolate in microwave-safe bowl; heat 30 seconds. Mix and continue heating in 10-second increments until fully melted. Dip half of each cookie in melted chocolate and return to cooling sheet. Allow chocolate to fully set before serving.

More recipes

Find more great recipes – including a hot crab and Asiago dip that's perfect for your New Year's Eve – in the 2016 holiday issue of Grate. Pair. Share., an online magazine dedicated to all things Wisconsin cheese.

Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.