Rosemary Parmessan Shortbread

Rosemary Parmessan Shortbread Recipe

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Marcia Mayfield

By
@MamaChills

I saw Claire Robinson make these on 5 Ingredient Fix. When I did it right, they were just as easy as she made them look, and they were wonderful. I gave them 5 smiley faces on my recipe card.

These can be made ahead of time. Great as an appetizer, they were a big hit when I took them to a friend's cocktail party. They store well in an airtight container, if you have any left.

Rating:

★★★★★ 1 vote

Serves:
Makes 2-1/2 doz, enough for 8-10 people
Prep:
10 Min
Cook:
10 Min
Method:
Bake

Ingredients

  • 2 c
    all purpose flour
  • 1 c
    confectioner's sugar
  • 2 tsp
    fresh rosemary, finely chopped (i add a little more)
  • 1/2 tsp
    salt
  • 1/2 c
    grated parmessan
  • 1 c
    (2 sticks) butter, room temp
  • 1 tsp
    water, as needed

How to Make Rosemary Parmessan Shortbread

Step-by-Step

  1. Place the dry ingredients (flour, confectioner's sugar, rosemary, salt and parmessan) in the bowl of a food processor and pulse until combined.
  2. Add butter and pulse until a soft dough forms. Dough should hold together when squeezed between your fingers. If needed, add water and pulse to combine.
  3. Place half the dough on a sheet or plastic wrap, form it into a loose log along one side of the sheet. Roll the log, twisting the ends of the plastic wrap, until it is tight and compact, about 2-1/2" diameter. Do the same with the second half. (I find 2 shorter logs easier to work with, and easier to store in the frig.) Chill in the frig for at least one hour. As a make ahead, they can be stored in the frig until the next day.
  4. Preheat the oven to 375F. Line 2 baking sheets with silicone baking sheets or parchment paper. Slice your dough logs into about 1/3" slices and place on baking sheets. Bake until the edges are just beginning to brown, @ 12-14 minutes. Do not overbake!
  5. Cool for just a few minutes, then transfer to wire racks to cool completely. Shortbread can be stored in an airtight container at room temp, they can last for a couple of weeks or more.

Printable Recipe Card

About Rosemary Parmessan Shortbread

Course/Dish: Other Appetizers
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy




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