Savory parmesan rosemary shortbread is tender, buttery, and exploding with cheesy herb flavor.
Why You’ll Love These
Fresh rosemary, parmesan cheese, and loads of fresh cracked black pepper make this the perfect cocktail appetizer or just as a snack.
We couldn’t keep our hands out of the jar, even if we weren’t holding a cocktail in the other hand. These parmesan shortbread cookies are that good!
How to Make Savory Parmesan Rosemary Shortbread
Unfortunately, this shortbread is super easy to prepare and eat!
In an electric stand mixer, beat the butter until creamy. You can also use a hand mixer.
Add the freshly grated parmesan cheese, flour, salt, finely chopped fresh rosemary, and black pepper.
Beat until it comes together into a ball and pulls away from the sides of the bowl. (a few loose crumbs remain)
Turn the dough out onto a large sheet of plastic wrap, and knead it a few times until smooth ball forms without any major cracks.
Roll the dough into a 10″ log and wrap it tightly in plastic wrap. Freeze for at least 30 minutes or chill in the refrigerator for several hours.
We refrigerate overnight. The flavor is much better.
I have probably said this before, but I can’t cut a straight line or roll anything into a perfectly beautiful circle. So be better than me when you make this parmesan biscuit recipe.
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
Remove from the fridge and slice into 1/4″ – 1/2″ inch thick slices (rounds). Place them on the baking sheet with about 1 inch between them. They don’t spread much.
Bake for 16 to 22 minutes or until firm and golden brown. Cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely.
Baking time will depend on the thickness of the rounds.
This savory shortbread just melts in your mouth. Highly addictive. You’ve been warned!
- Measure the flour properly. Aerate, spoon, and swoop level.
- This parmesan shortbread needs to be chilled before baking. You want the butter to set bake up so they don’t spread during baking.
- You can use Pecorino Romano cheese instead of Parmesan cheese.
- Grate your own cheese. The pre-shredded cheese is coated in cellulose and doesn’t melt the same.
- If you don’t like rosemary you can use any fresh herbs of your choice.
- You can make these smaller by rolling the log of dough out longer, about 12″-13″ long. They will be more of a one-bite size.
Absolutely! These parmesan shortbread rounds are even better when chilled overnight. You can prepare the dough and refrigerate it for up to 48 hours before baking. You can also freeze the dough log for up to 1 month.
Let the parmesan shortbread biscuits cool completely, place them in an air-tight container or resealable bag, and store them at room temperature for up to 1 week.
Let them cool completely, place them in a freezer-safe container or bag and freeze them for up to 3 months. Thaw in the refrigerator overnight.
Savory Parmesan Rosemary Shortbread Recipe
- 8 tablespoons unsalted butter, softened
- 1 1/4 cups freshly grated parmesan
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 2 teaspoons fresh rosemary leaves, finely chopped
- 1/2 teaspoon freshly ground black pepper
- Using the paddle attachment on a stand mixer, beat the butter until creamy.8 tablespoons unsalted butter, softened
- Scrape down the bowl with a rubber spatula.
- Add the parmesan cheese, flour, salt, rosemary, and pepper. Beat until it comes together into a ball and pulls away from the sides of the bowl. (a few loose crumbs remain)1 1/4 cups freshly grated parmesan, 1 cup all-purpose flour, 1/2 teaspoon kosher salt, 2 teaspoons fresh rosemary leaves, finely chopped, 1/2 teaspoon freshly ground black pepper
- Turn the dough out onto a large sheet of plastic wrap, knead it a few times until smooth ball forms without any major cracks, and roll it into a 10-inch log. **See notes**
- Wrap the log tightly in plastic wrap and freeze for at least 30 minutes, or until firm. We like to refrigerate the dough overnight. The flavors are so much better.
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- Slice the log into roughly 1/4- to 1/2-inch pieces (make sure they’re all the same thickness). Place the dough slices about an inch apart on the half-sheet pan and bake for 16 to 22 minutes (depending on their thickness), or until firm and golden brown.
- Cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely.
Recipe inspired by TechnicolorKitchen