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!
Servings: 20
Calories: 88kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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