Parmesan Rosemary Shortbread

Parmesan Rosemary Shortbread


Parmesan Rosemary Shortbread

My recent flurry of baking Christmas sweets & desserts had me thinking that I should include at least one savoury item. A girl does need something to go with her glass of bubbly, after all! Parmesan Rosemary Shortbread, adapted from an Ina Garten recipe for Parmesan Thyme Crackers, are just the thing. Savoury and light – they’re absolutely perfect with a glass of bubbly – whatever your favourite is.

Using a stand mixer really makes this recipe effortless – and the dough comes together in minutes!

They’re also a great make-ahead, with the dough requiring 30 minutes in the fridge. I made the dough one day when I had just a few minutes. After using plastic wrap to help form the dough into a log, I double wrapped it with parchment paper – then stashed it in the fridge. It wasn’t until a few days later that I had the time to cut and bake the savoury shortbread. 

This dough would be absolutely fantastic to have when entertaining. Bake as much as you need for that night… and have the added bonus of the tantalizingly fragrant aromas to help greet your guests! 

Parmesan Rosemary Shortbread

Wonderful as a pre-dinner nibble, these could also be served with soup or salad. Try adding a savoury shortbread like this Parmesan Rosemary version to your holiday baking list!

Parmesan Rosemary Shortbread
Yields 48
Savoury and as light as any shortbread cookie, this cheese & herb filled version makes an excellent pre-dinner & cocktail nibble~
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1/4 pound (1 stick) unsalted butter
  2. 3 ounces grated Parmesan cheese (Parmigiano Reggiano preferred)
  3. 1 1/4 cups all purpose flour
  4. 1/4 teaspoon kosher salt
  5. 1/2 tablespoon finely chopped rosemary
  6. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Using an electric mixer, cream the butter until soft.
  2. Add cheese, rosemary, and seasonings, mix until well combined.
  3. Add the flour mixing just until combined.
  4. Turn the dough onto a lightly floured board and roll into a 13-inch long log.
  5. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden. (For longer storage also wrap in double thickness of parchment paper or foil.)
  6. When ready to bake preheat the oven to 350°
  7. Cut the log crosswise into 1/4-inch thick slices. Place the slices on a parchment lined sheet pan and bake for 18 - 20 minutes.
  8. Let cool on pans. Store in airtight containers.
Notes
  1. Tip: make dough in advance, store well wrapped in fridge. Let come to room temp for about 30 minutes, then proceed with cutting and baking.
  2. *Tip: cutting them thinner will give you a crispier shortbread - as well as more. Adjust the baking time accordingly.
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