Rosemary Parmesan Shortbread

Prep Time: 10 Min
Cook Time: 14 Min
Serves: About 2 1/2 dozen pieces


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


Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.


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