Savory Parmesan Rosemary Shortbread

Savory Parmesan Rosemary Shortbread - Fresh rosemary, parmesan cheese and loads of fresh cracked black pepper make this the perfect cocktail appetizer or just a snack.

Savory parmesan rosemary shortbread is tender, buttery, and exploding with cheesy herb flavor. 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.

Savory Parmesan Rosemary Shortbread

Parmesan Rosemary Shortbread dough mixed in metal bowl of stand mixer

Unfortunately, this shortbread is super easy to prepare. Beat the butter until creamy. Add the remaining ingredients and beat until it comes together in a ball.  Roll into a 10″ log and wrap tightly in plastic wrap. Freeze for at least 30 minutes or refrigerate for several hours. We refrigerate overnight, the flavor is much better.

Parmesan Rosemary Shortbread dough rounds on parchment paper

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. Remove from the fridge and slice into 1/4″ – 1/2″ rounds.

Parmesan Rosemary Shortbread on white with gold dots fresh rosemary sprig

Bake at 350º for about 20 minutes. Baking time will depend on the thickness of the rounds.

three Parmesan rosemary shortbread crackers on white plate gold dots fresh rosemary sprig

Savory Parmesan Rosemary shortbread just melts in your mouth. Highly addictive, you’ve been warned!

5 from 2 votes
Savory Parmesan Rosemary Shortbread
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Savory Parmesan Rosemary Shortbread - Fresh rosemary, parmesan cheese and loads of fresh cracked black pepper make this the perfect cocktail appetizer or just a snack. HIGHLY ADDICTIVE!
Course: Appetizer
Servings: 20 servings
Author: Don't Sweat The 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, chopped
  • 1/2 teaspoon freshly ground black pepper
  1. Using the paddle attachment on a stand mixer, beat the butter until creamy.
  2. Scrape down the bowl with a rubber spatula.
  3. 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)
  4. 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**
  5. 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.
  6. Preheat the oven to 350ºF.
  7. 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.
Recipe Notes

You can make these smaller by rolling the log of dough out longer, about 12"-13" long. They will be more one bite size.


Cocktails To Try

Kentucky Mule
two Kentucky Mule drinks in mason jars garnished fresh mint lime wedges black bowl of peanuts in the shell

Honeydew Margaritas

honeydew margarita in two short glasses garnished with lime wedges

Watermelon Mojito

watermelon Mojito in two mason jars garnished with fresh mint watermelon wedges


Recipe inspired by TechnicolorKitchen


  1. Reply

    I’m not sure if I ever would have tried a recipe like this but it sounds delicious and your pictures are beautiful!!!

    1. Reply

      Thanks, Mary Beth! They are absolutely divine.

  2. Reply

    I love a good savory shortbread and this sounds delicious, Leigh. They look so beautiful too with the lovely flecks of Rosemary. Thank you so much for sharing with us at Hearth and Soul. Sharing on Pinterest and on the Hearth and Soul Link Party Facebook Page. Hope to see you at the party when we return from summer break later today!

  3. Reply

    I have made something similar in the past but couldn’t find the recipe. I just pulled a batch from your recipe and everything melted into one giant biscuit.
    The only thing I did differently was to place the “coins” very close together (1/4 “). Was this my big mistake? Do you bring them to room temp before baking? Thank you in advance for your time.

    1. Reply

      Hi, Irene. I’m so sorry this happened. It’s never been a problem for me. You DO NOT want them room temperature. You want the butter to stay very cold. Maybe your butter had too much water content? Be sure your baking pan is not hot and the shortbread stays cold. I’m really not sure why this happened. So sorry! I wish I could be of more help.

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