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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
Cook Time14 minutes
chill time, 1 hours1 hour
Total Time1 hour 24 minutes
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.