Savory Parmesan Rosemary Shortbread Recipe
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!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Appetizer, Cookie
Cuisine: American, English
Keyword: parmesan, rosemary, savory, shortbread
Servings: 20
Calories: 88kcal
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, 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.
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.
Use freshly grated parmesan, not the stuff in a can with a green lid.
Make Ahead - 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.
Storing - Place in an air-tight container or resealable bag and store at room temperature for up to 1 week.
Freezing - Place them in a freezer-safe container or bag and freeze them for up to 3 months. Thaw in the refrigerator overnight.
Calories: 88kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 198mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Calcium: 76mg | Iron: 1mg