Rosemary Parmesan Shortbread

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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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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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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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I just took them out of the oven and let them cool for about 10 minutes. I used just a scant 1/2 cup of the sugar, and a very healthy 1/2 cup of parmesan cheese. They could not be more perfect!

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I have to say I was a little hesitant when I first heard of these, but I like the sweet and savory combo so I decided to give these a try. And I am SOOO GLAD I did! They are GREAT! A little too sweet to be a cracker, but as a cookie I give these 5 stars for sure. They are super easy to make and what is so great is you can customize them and put more or less of the Parmesan and rosemary depending on your taste, overall, I highly recommend these! :

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This looked so good and so beautiful when she made them I wanted to try them, but after reading the reviews I had my doubts that I would like them.... the savory and sweet together.
So, I made them this weekend and I LOVED THEM! My ex, didn't like them (son's birthday dinner but I thought they were great! I think they would be good also for a sweet dish to leave out the rosemary, or even leave it in and dip half of the bread in chocolate!

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Wonderful! I have made these several times for a dinner party and everyone loved them. Yes they are more like a shortbread cookie but they go well with a great soft goat cheese and a sweet topping. I always add more parmesan and the last time at the end of mixing I added some coarse sea salt so every now and then you get a bite of salt with the sweetness of the shortbread. They last for a long time in an air tight container as well.

Judy from Green Bay

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These are shortbread cookies, not crackers. The parmesan and rosemary combination is meant to be elegant; if its not 'cheesy' enough for you then go buy some cheep cheez-its.

The dough spreads out when in the oven, so don't plan on having them keep their shape unless you cut them like in the instructions. The quantity she gave for rosemary is really an opinion; feel free to use more or less depending on your taste.

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This recipe was way too sweet for a cracker. In the show Claire said that this cracker would be so cheesy that you don't need a cheese platter. It wasn't very cheesey. I used Ina Garden's similar recipe for Parmesan and Thyme crackers and substituted the rosemary instead. It was great, not sweet. I don't think I will make anymore of Claire's recipes.

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I read the reviews prior to making these and decided to cut the sugar in half. They are very simple and easy to make however next time I will leave the sugar out all together. Too sweet.