Description
Delicious rosemary parmesan shortbread cookies featuring a buttery, crumbly texture infused with fresh rosemary and savory Parmesan cheese. Perfect as a sophisticated appetizer or snack, these savory shortbreads blend herbaceous and cheesy flavors baked to a delicate golden crisp.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup shredded Parmesan cheese
- 2 Tbsp finely minced fresh rosemary leaves
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
For Garnish
- Whole fresh herbs for laminating onto the dough (optional)
Instructions
- Combine Dry Ingredients and Butter: Place the flour, shredded Parmesan, minced rosemary, salt, and black pepper into the bowl of a food processor. Add the chunks of softened butter on top. Pulse about 30 times until the mixture resembles coarse crumbs, then continue processing until the dough starts to come together, which should take no more than 30 seconds to 1 minute. If the dough remains crumbly, add 1/2 teaspoon of water and pulse again until it forms a smooth dough.
- Form Dough Disk and Chill: Transfer the dough onto a piece of plastic wrap. Gather and gently knead it into a smooth, uniform flat disk, similar to pie crust dough, ensuring there are no dry, floury spots. Wrap the disk tightly in plastic wrap and refrigerate for 1 hour to firm up.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Roll Out and Cut Dough: On a flat surface, roll out the chilled dough to a thickness between 1/8 and 1/4 inch. For easy rolling and to prevent sticking, place the dough between two sheets of waxed paper. If desired, scatter whole fresh herbs over the dough surface, spacing them evenly. Cover with the top sheet of waxed paper and gently roll over the herbs to press them into the dough surface. Use a 2-inch round cookie cutter to cut out shortbread rounds. Gather any leftover dough, reroll, and repeat until all dough is used.
- Bake and Cool: Arrange the cut cookies on a baking sheet and bake in the preheated oven for 10 to 15 minutes, or until the edges just begin to turn pale golden. Once baked, allow the shortbread to cool on the pan for a few minutes before transferring to a wire rack to cool completely. The shortbread will firm up as it cools, resulting in a crisp, buttery texture.
Notes
- You can mince the rosemary in the food processor before adding other ingredients for a finer herb texture.
- If the dough is too dry and crumbly, adding a tiny amount of water helps it come together.
- Rolling the dough between waxed paper prevents sticking and makes handling easier.
- Whole herbs pressed into the dough create a beautiful visual and added flavor.
- Store baked shortbread in an airtight container at room temperature for up to 3 days for optimal freshness.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: rosemary shortbread, parmesan cookies, savory shortbread, herb shortbread, appetizer snack, easy baked cookies
