Ingredients
- 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
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.
1 Video | Photo: Rosemary Parmesan Shortbread Recipe

















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By BFiggs
Stratford, CT
on March 22, 2013
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I've made this receipe twice. Once exactly as printed and once without any sugar. Guests loved them both ways. I prefer the version without sugar and would increase the cheese to 1 cup.
By seashanty
on September 26, 2012
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I have never taken the time to review a recipe. If I need to make changes to improve things then I don't bother to comment. This recipe, however, won hands down when compared to savory crackers by Ina and Paula Dean. I was asked to cater an anniversary party and felt this recipe was a perfect compliment with the cheese board that was requested. Rave reviews! So simple...so savory...perfect. I have always allowed the dough to chill for a couple days which enhances that beautiful rosemary essence. Enjoy!
By heavymetalannie...
tampa, FL
on September 25, 2012
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This is the first recipe by Claire that I have made, and I have one thing to say....WOW!....the flavor was amazing!....I just happen to have fresh rosemary on hand, so I had to make these. I brought them to work and everyone wanted more. Can't wait to see what other variations can be made. Thanx Claire, job well done!
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