1/4 cup butter (4 tablespoons), softened (room temperature)
1 1/4 cups grated parmigiano
healthy pinch of salt
pinch black pepper
pinch hot pepper
3/4 cup flour
1 tablespoon minced sun-dried tomato
1 tablespoon minced fresh rosemary
Preheat oven to 350 degrees F.
Place the butter, parmigiano, salt, pepper and hot pepper in a large mixing bowl. Using a hand-held electric beater, mix together the ingredients until combined. Add the flour, sun-dried tomato and rosemary. Mix till combined. Add the egg, mix until a dough forms. Knead dough into a ball, cover with plastic wrap and refrigerate for about an hour.
Roll dough out on a lightly floured surface to about 1/8-inch thick. Using a fluted wheel cut strips of about 3-inches and/or using a small round cutter (about 1-inch-1 1/2-inch) cut out small circles. Place on a parchment-lined baking sheet and bake for about 15-20 minutes until golden. Let cool for about 1/2 hour before serving.