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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  • 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
  • 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


Susan said...

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!

Lisa Turner said...

Let's add the word decadent to the equation.

Kalyn Denny said...

This sounds like it would taste just heavenly!

zlamushka said...

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

Lisa Turner said...


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

Padma said...

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

basil said...

Mmm, they were delicious.

Lucy said...

Moreish I imagine.

Hard to stop at them Lisa!

Lisa Turner said...


I didn't stop at one :)

Anonymous said...

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

Lisa Turner said...

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.