Rosemary Parmesan Shortbreads Recipe

Rosemary Parmesan Shortbreads


3/4 cup all purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons fresh rosemary, minced
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 pound unsalted butter, room temp
3 ounces fresh parmesan, grated
Zest of 1 lemon, minced

How to make Rosemary Parmesan Shortbreads

1.  Using an electric mixer, beat the butter until creamy and fluffy.  Mix the remaining ingredients in a separate bowl, combining well, and slowly add to butter.

2.  Turn the dough onto a lightly floured surface.  Divide into two pieces and roll into small logs.  Wrap both logs in plastic wrap and freeze for 30 minutes.*

3.  Cut the logs into 1/4″ thick slices. Place the slices on a parchment paper lined pan and bake for 20-22 minutes in a preheated oven at 350 degrees.  Cool completely on a wire rack.

*We actually prepared the dough the day before and left the wrapped logs in the fridge overnight.  Surely, you can do what works best for you in your time frame.

  • ShoggothDreams
    ShoggothDreams says

    Ever since I discovered a recipe for Vesuvios, I have been fascinated with "Savory Cookies" and such. Thanks for offering this wonderful addition!

  • noola
    noola says

    Thanks for sharing this recipe, I'll try it soon:)

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