Parmesan-Rosemary Shortbread & Rosemary-Lemonade Fizz (Cocktail or Mocktail)

Stop and smell the rosemary… then bake with it! 🌿These buttery Parmesan-Rosemary Shortbread cookies paired with a refreshing Rosemary-Lemonade Fizz are a simple, garden-inspired treat—perfect for spring entertaining, brunch, or tea on the porch.

If you have rosemary growing nearby, you know how irresistible it is to brush your hand along it as you pass. Rosemary typically blooms in the spring, showcasing shades of light blue, purple, pink, or white. These edible blooms attract pollinators like bees, butterflies, and hummingbirds.

The flowers are most abundant in full sun and well-drained soil. The pretty blooms and fresh, piney fragrance is what inspired today’s recipes. . .a savory twist on shortbread and a refreshing citrusy drink that tastes like spring in every bite and sip.

These buttery Parmesan-Rosemary Shortbread Cookies are crisp, tender, and full of flavor, while a sparkling Rosemary Lemonade Fizz (cocktail or mocktail) adds a light, refreshing pairing. Together, they’re perfect for brunch, tea time, or a relaxing afternoon on the porch.

🧈  Parmesan-Rosemary Shortbread Cookies

These savory shortbread cookies are rich and buttery, with a touch of sweetness and the perfect balance of fresh rosemary and Parmesan cheese. Perfect to enjoy with a glass of white wine or lemonade! Best of all, you can make the dough ahead of time, put it in the fridge or freezer!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup finely grated Parmesan cheese
• 2 cups all-purpose flour
• 1 cup confectioners’ sugar
• 2 teaspoons fresh rosemary, finely minced
• 1/2 teaspoon salt
• 1 teaspoon water if needed

Instructions:

1. Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined.
2. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
3. Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter.
4. Chill in the refrigerator until firm, about 1 hour.
5. Preheat the oven to 375 degrees F.
6. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
7. Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely.
8. Store the shortbread in an airtight container at room temperature until ready to serve.

Tips:

• Use fresh rosemary for the best flavor
• Chill dough well for clean slices
• For extra flavor, sprinkle a little Parmesan on top before baking
• If your rosemary is blooming, garnish with fresh blooms to serve.

🍋 Rosemary Lemonade Fizz

Light, citrusy, and infused with fresh herbs, this sparkling drink is perfect for spring and summer gatherings. Serve with a splash of gin or vodka for cocktail or enjoy without alcohol as a refreshing mocktail.

Ingredients:

• 1 cup fresh lemon juice (about 4–6 lemons)
• 1/2 cup sugar (or to taste)
• 1 cup water
• 2 (8-inch) sprigs fresh rosemary
• 2 cups sparkling water or club soda
• Ice
• Lemon slices and rosemary sprigs for garnish

Instructions:

1. Bring lemon juice, sugar, and rosemary to a boil in a small saucepan, stirring until sugar has dissolved, then reduce heat and simmer 2 minutes.
2. Cool completely, about 1 hour. Discard rosemary sprigs.
3. Fill 8 (8-ounces) glasses halfway with ice. Divide syrup (about 2 tablespoons each) among glasses and add vodka or gin (1 tablespoon each). Top off with club soda or sparking water/seltzer.
4. Garnish with lemon slices and rosemary sprigs

Tips:

• Adjust sweetness to taste
• For entertaining, make the rosemary syrup ahead of time
• Add a splash of vodka or gin for an adult version

❓ Frequently Asked Questions

🧈 Can you bake shortbread from frozen?

Yes! Shortbread dough bakes beautifully straight from the freezer. In fact, baking from frozen helps the cookies hold their shape and creates clean, crisp edges.

❄️ How do you bake shortbread from frozen dough?

Preheat your oven to 350°F. Remove the dough log from the freezer and let it sit for 3–5 minutes, just long enough to slice. Cut into 1/3-inch rounds, place on a parchment-lined baking sheet, adding a couple additional minutes to baking time or until the edges are lightly golden.

⏱️ Do you need to thaw shortbread dough before baking?

No, there’s no need to fully thaw the dough. Baking from frozen actually improves the texture and prevents spreading. Just let it soften slightly so it’s easier to slice.

🔪 Why is my frozen shortbread dough hard to slice?

If your dough is too firm, let it sit at room temperature for a few minutes. Use a sharp knife and gently press straight down. If it cracks, simply press the dough back together before baking.

📦 Can you freeze shortbread dough ahead of time?

Yes! Shortbread dough freezes well for up to 2–3 months. Shape into logs, wrap tightly, and store in a freezer-safe bag for easy slice-and-bake cookies anytime.

✨ Can you freeze already sliced shortbread?

Absolutely. Slice the dough first, freeze the rounds on a baking sheet, then transfer to a freezer bag. Bake straight from frozen—just add a couple of extra minutes to the baking time.

🌿 Does freezing affect the flavor of rosemary Parmesan shortbread?

Not at all! The rosemary and Parmesan flavors hold up beautifully, making this a perfect make-ahead recipe for entertaining.

Print Recipe

Parmesan-Rosemary Shortbread

A sweet and savory shortbread cookie to enjoy with a glass of white wine or lemonade. Make the dough ahead of time to chill until ready to slice and bake.

Makes about 2 1/2 dozen

Prep Time10 minutes mins

Cook Time14 minutes mins

chill time, 1 hours1 hour hr

Total Time1 hour hr 24 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: make ahead, Parmesan cheese, rosemary, shortbread, sweet and savory

Servings: 30

Equipment

• food processor

Ingredients

• 2 cups all-purpose flour
• 1 cup confectioners’ sugar
• 2 teaspoons finely chopped fresh rosemary leaves
• 1/2 teaspoon kosher salt
• 1/2 cup finely grated Parmesan
• 1 cup unsalted butter, at room temperature (2 sticks)
• 1 teaspoon water if needed

Instructions

• Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined.
• Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
• Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it.
• Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter.
• Chill in the refrigerator until firm, about 1 hour.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart.
• Bake until the edges are just beginning to brown, 12 to 14 minutes.
• Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely.
• Store the shortbread in an airtight container at room temperature until ready to serve.

Notes

Baking Shortbread from Frozen

• Shortbread dough can be baked straight from frozen—no need to thaw. Baking from frozen actually improves the texture and prevents spreading. Just let it soften slightly so it’s easier to slice.
• Let frozen dough sit at room temperature for 3–5 minutes, just enough to slice.
• Slice into 1/3-inch rounds using a sharp knife.
• Bake at 350°F, adding 2–3 extra minutes to the baking time.
• Baking from frozen helps cookies keep their shape and creates clean edges.
• If dough cracks while slicing, gently press it back together.
• Optional: sprinkle extra Parmesan on top before baking for added flavor and a golden finish.

Print Recipe

Rosemary Lemonade Fizz Cocktail or Mocktail

A refreshing fizzy lemonade with the piney flavor of rosemary. Enjoy with or without the vodka for a cocktail or mocktail.

Prep Time1 minute min

Cook Time5 minutes mins

steeping time: 1 hour1 hour hr

Total Time1 hour hr 6 minutes mins

Course: cocktail

Cuisine: American

Keyword: cocktail, lemonade, mocktail, rosemary, seltzer, vodka

Servings: 8

Ingredients

• 1 cup fresh lemon juice
• 1 cup sugar
• 2 8-inch rosemary sprigs
• 1/2 cup vodka omit for mocktail
• Chilled club soda or seltzer
• Garnish with rosemary sprigs

Instructions

• Bring lemon juice, sugar, and rosemary to a boil in a small saucepan, stirring until sugar has dissolved, then reduce heat and simmer 2 minutes.
• Cool completely, about 1 hour. Discard rosemary sprigs.
• Fill 8 (8-ounces) glasses halfway with ice.
• Divide syrup (about 2 tablespoons each) among glasses and add vodka (1 tablespoon each).
• Top off with club soda or seltzer.

You can find another recipe with rosemary and Rosemary Lemon Bars -> HERE.

Hope you take time to

Stop and Smell the Rosemary :)

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