Rosemary Parmesan Savory Shortbread (Easy 40-Min Recipe)
63kcal
Ingredients
- 1 ¼ cup of all purpose flour
- 1 cup of grated parmesan cheese
- 1 tablespoon of dried rosemary
- ½ teaspoon of sea salt
- ½ teaspoon of cracked pepper
- 10 tablespoons of butter at room temperature cut into 5 pieces
Equipment
- Food processor To blend cookie dough, pasta dough, mix sauces, and chop other ingredients.
- Baking sheet Aluminum baking sheets work best for controlling browning ore than darker baking sheets
- 2 ½ inch round cookie cutter I have found that this is the best size for the cookies.
- Parchment paper So the dough does not stick to the rolling surface and to line the baking sheet.
- ¼ inch square dowels For rolling out the dough to ¼ inch thickness.
Method
- Place all ingredients into a food processor and pulse until the mixture looks like coarse crumbs and holds together when pinched.
- Turn the dough out onto plastic wrap and form it into a rough, flat disk (about ½ inch thick). Wrap tightly and chill for 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cut into your desired shapes (rounds, squares, etc.) and place 1 inch apart on the baking sheet and chill for 15-20 minutes before baking..
- Bake at 350 for 13-15 minutes, rotating the baking tray midway through the baking time.
Nutrition
Serving32roundsCalories63kcalCarbohydrates4gProtein1gFat4gSaturated Fat3gPolyunsaturated Fat0.2gMonounsaturated Fat1gTrans Fat0.1gCholesterol12mgSodium101mgPotassium13mgFiber0.2gSugar0.02gVitamin A139IUVitamin C0.04mgCalcium30mgIron0.3mg
Notes
You can purchase ¼ inch square dowels at your local home store. They can help as a guide when you roll out the dough.