Half cup grated Parmesan cheese
Egg
Two tablespoons milk
One-third cup (50g) pecans
Half cup grated Parmesan cheese
Egg
Two tablespoons milk
One-third cup (50g) pecans
Reserve 1 tablespoon Parmesan cheese
Add the remaining cheese to the dough and mix quickly
Roll out on a lightly floured surface to a thickness of 1/2 cm
Cut into circles 4cm in diameter
Place on a lightly greased baking sheet
Mix the egg with milk and brush the cookies
Top each cookie with half a pecan and sprinkle with reserved Parmesan cheese
Bake 34 cookies.
