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Rosemary Parmesan Shortbread

Rosemary Parmesan Shortbread

This savory shortbread smells heavenly as it bakes in the oven and it tastes even better than it smells. You can substitute 1 teaspoon of dried rosemary, but I highly recommend using fresh rosemary as it enhances the taste of the shortbread. Serve as an appetizer or for dessert or a snack.


Rosemary Parmesan ShortbreadRosemary Parmesan Shortbread
Recipe by
Published on October 21, 2007

Soft, buttery and heavenly savory shortbread biscuits with Parmesan and fresh rosemary

Preparation: 15 minutes
Cooking time: 15 minutes

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Ingredients:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 tablespoons sugar
  • 1 cup unbleached white flour
  • 3/4 cup corn starch
  • 1 teaspoon sea salt
  • 1 cup fresh grated Parmesan cheese
  • 1 tablespoon fresh rosemary, chopped
Instructions:
  • In a large bowl, beat the butter and sugar together until light and creamy. Add the rest of the ingredients, and mix until well blended. Transfer to a lightly floured surface and form until two logs 10 inches long. Wrap each log in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

  • Preheat an oven to 350°F and grease or line baking sheets with parchment paper.

  • Slice the logs into 1/4-inch to 1/2-inch slices and place 2 inches apart on the baking sheets.

  • Bake for 15 minutes or until the shortbread begins to brown. Cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool.

Makes 30 to 40 shortbread biscuits

Rosemary Parmesan Shortbread

11 comments:

  1. Lisa, this must be exquisitely rich and fragrant. I'd like to be invited over to your place RIGHT NOW!

    Thanks for your entry for WHB!

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  2. Let's add the word decadent to the equation.

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  3. This sounds like it would taste just heavenly!

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  4. I have made these once and they were indeed fabulous. Gotta come up woth something for my Spoonful of Christmas food event...

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  5. Zlamushka;

    Christmas! I'm not ready for Christmas yet! But perhaps I might make a submission to your event ...

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  6. I would love to try these soon, nice looking parmesan bread, Lisa!

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  7. Moreish I imagine.

    Hard to stop at one...love them Lisa!

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  8. is 3/4 cup of cornstarch really right?? Mine did not turn out at all. Rhonda

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  9. Hi Rhonda;

    Yes, the cornstarch measurement is correct. Sorry to read that you were not successful with the recipe. They are a delicate biscuit. I hope you will try the recipe again.

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