Rosemary Parmesan Shortbread

Claire Robinson

Recipe courtesy Claire Robinson, 2009

Show: 5 Ingredient FixEpisode: Elegant Cocktail Party

Rated 4 stars out of 5
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Total Time:
1 hr 29 min
Prep
10 min
Inactive
1 hr 5 min
Cook
14 min
Yield:
about 2 1/2 dozen pieces
Level:
Easy
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Ingredients

Directions

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.

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Newest Ratings and Reviews

Read all 40 reviews

  • on January 20, 2012

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    OMG these are soooo good! Stick to the recipe and you'll end up with an awesome, albeit different, shortbread cookie!

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  • on October 21, 2011

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    They were fabulous! I made the recipe as directed with Rosemary and they were perfect! I used dry Rosemary, tried another batch with Basil and they were both great. Most people preferred the Rosemary! I made 3 batches, refrigerated one and baked, then froze the other 2. All of them were great! I'll now keep a batch in my freezer..don't let it set out to long to thaw. Love the recipe!

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  • on September 17, 2011

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    i can't understand how someone with an adult palate would not enjoy these shortbread cookies! generally speaking i don't like robinson's cookie recipes. mine NEVER look like hers. but this one is fool proof and complex and a super-delight to the taste buds. we're having a cold snap in missouri so i may turn on the oven and bake some this weekend.

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