Savory Parmesan Rosemary Shortbread Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Prepare for baking: Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- 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.
- 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.
- 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
