📖 Instructions

1. Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper. This helps prevent sticking and makes cleanup a breeze. Trust me, you’ll thank me later!
2. In a large mixing bowl, cream together the softened butter and cream cheese until light and fluffy. This step is crucial for achieving that melt-in-your-mouth texture. I like to use an electric mixer for this, but a good old-fashioned wooden spoon works too, it just takes a bit more elbow grease.
3. Gradually add the grated Parmesan cheese, mixing until well combined. Make sure there aren’t any clumps of cheese; you want it evenly distributed throughout the dough. I once made a batch where all the cheese was in one corner – hilarious, but not ideal!
4. In a separate bowl, whisk together the flour, salt, and black pepper. This ensures that the dry ingredients are evenly distributed, which is vital for a consistent bake. Don’t skip this step, even if it seems like a minor detail.
5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough cookies, and nobody wants that. We're aiming for tender, delicate cookies here.
6. Stir in the finely chopped mushrooms and truffle oil. Fold gently to incorporate them evenly into the dough. The aroma at this point should be intoxicating. That earthy truffle scent is just heavenly!
7. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much in the oven. Don’t skip the chilling step – it’s a game-changer.
8. On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes. If you're feeling fancy, try using some intricate designs. Or, if you’re like me, just go for simple circles – easy and effective!
9. Place the cut-out cookies onto the prepared baking sheets, leaving a little space between each one. Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them; ovens can vary, and you don’t want to burn these precious treats.
10. Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while they’re still warm and delicate.
11. Once the cookies are completely cool, drizzle with a little extra truffle oil and sprinkle with a pinch of sea salt. This adds a final touch of flavor and elegance. Serve and enjoy these savory delights with a glass of wine or a cup of tea. They’re perfect for entertaining or just treating yourself. You deserve it!