Savory Parmesan Rosemary Shortbread Recipe

Introduction

These Savory Parmesan Rosemary Shortbread cookies are a perfect blend of buttery richness, sharp parmesan, and fragrant rosemary. They make a delightful snack or elegant appetizer, offering a crispy texture with a savory twist. Ideal for cheese lovers and herb enthusiasts alike.

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

1. Step 1: Using the paddle attachment on a stand mixer, beat the softened butter until creamy. Scrape down the bowl with a rubber spatula to ensure even mixing.
2. Step 2: Add the parmesan cheese, flour, salt, chopped rosemary, and black pepper. Beat until the mixture comes together into a ball and pulls away from the sides of the bowl, with a few loose crumbs remaining.
3. Step 3: Turn the dough out onto a large sheet of plastic wrap. Knead it a few times until a smooth ball forms without major cracks. Roll the dough into a 10-inch log.
4. Step 4: Wrap the log tightly in plastic wrap and freeze for at least 30 minutes, or refrigerate overnight for better flavor development.
5. Step 5: Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
6. Step 6: Slice the chilled log into 1/4- to 1/2-inch thick pieces, ensuring uniform thickness for even baking.
7. Step 7: Arrange the slices about one inch apart on the prepared baking sheet. Bake for 16 to 22 minutes, depending on thickness, until the cookies are firm and golden brown.
8. Step 8: Cool the shortbread on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For a deeper flavor, refrigerate the dough overnight instead of just freezing for 30 minutes.
• Swap fresh rosemary with thyme or sage for a different herb profile.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• Use aged parmesan to intensify the savory notes.

Storage

Store the shortbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies for up to 3 months. Reheat briefly in a warm oven to restore their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can beat the butter by hand using a wooden spoon or hand mixer until creamy, then mix in the remaining ingredients until the dough forms a ball.

How thick should I slice the shortbread?

Slice the dough into pieces about 1/4 to 1/2 inch thick. Thinner slices bake faster and become crispier, while thicker slices remain a bit tender inside.

Savory Parmesan Rosemary Shortbread Recipe

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4.5 from 86 reviews

Delight in these Savory Parmesan Rosemary Shortbread cookies, a perfect blend of rich, buttery texture with the sharpness of freshly grated Parmesan cheese and aromatic rosemary. These crisp, golden shortbread rounds are ideal as an elegant appetizer or a sophisticated snack for any occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 45 minutes (including chilling time, excluding overnight refrigeration)
• Yield: About 20–24 shortbread cookies 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

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Shortbread Dough

• 8 tablespoons unsalted butter, softened
• 1 1/4 cups freshly grated Parmesan cheese
• 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

1. Beat the butter: Using the paddle attachment on a stand mixer, beat the softened butter until it becomes creamy and smooth. This step ensures the butter is well aerated, creating a tender texture in the shortbread.
2. Add dry ingredients: Scrape down the bowl with a rubber spatula, then add the freshly grated Parmesan cheese, all-purpose flour, kosher salt, finely chopped rosemary, and freshly ground black pepper. Beat the mixture until it pulls together into a ball and starts to clean the sides of the bowl, though some loose crumbs may remain.
3. Shape the dough: Turn the dough out onto a large sheet of plastic wrap. Knead it gently a few times until a smooth ball forms without major cracks. Roll the dough into a 10-inch log shape. For best flavor development, refrigerate the dough overnight or freeze for at least 30 minutes until firm.
4. Prepare for baking: Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
5. Slice and bake: Remove the dough log from the refrigerator or freezer and slice it into approximately 1/4- to 1/2-inch thick pieces, making sure all slices are uniform for even baking. Arrange the slices about an inch apart on the prepared baking sheet.
6. Bake the shortbread: Bake in the preheated oven for 16 to 22 minutes, depending on thickness, until the shortbread is firm to the touch and has a golden brown color.
7. Cool: Let the shortbread cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely before serving. This prevents sogginess and helps the cookies crisp up.

Notes

• Refrigerating the dough overnight enhances the flavors, making the rosemary and Parmesan more pronounced and the texture even more tender.
• Ensure all slices are uniform in thickness to guarantee even baking.
• Store the baked shortbread in an airtight container at room temperature for up to one week for best freshness.
• If preferred, you can substitute fresh rosemary with 1 teaspoon dried rosemary, finely crushed.
• Use freshly grated Parmesan cheese for the best flavor and texture; pre-grated cheese can contain additives that affect dough consistency.

Keywords: Parmesan shortbread, savory cookies, rosemary shortbread, cheese crackers, baked snacks