Rosemary Parmesan Shortbread

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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.

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I made these last night and they were wonderful! They were super easy to make and I can't wait to try different variations of them.

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I tried to make a gluten-free version of this, and it was not totally successful. The flavor was great (although I would probably use a little less sugar next time, however the consistency was not what I expected at all. When I pulled them out of the oven, they had flattened out a lot -- but maybe they were supposed to. They were really also crumbly and falling apart! I don't fault the recipe, I fault the gluten-free flour that I used as a substitute for wheat flour. Perhaps more xanthan gum would help next time I try this... I used 1 tsp for the single recipe, and next time I would try at least 2 tsps.

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I was very excited to make the Rosemary Parmesan Shortbread but I have to say I was a little disappointed with my first batch. They were a bit too sweet and the grated cheese created little lumpy bits in the cookies. I will make them again because they made the house smell amazing. Next time I'll use less sugar and much finer grated cheese.

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Thought these were great. The first time I made them I went totally by the recipe. They were a little too sweet for a savory shortbread in my opinion. Made them again this past weekend and only put in 3/4 cup of sugar and they came out much better.

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Easy to make and they were a huge hit at the party I took them to. Definite KEEPER!

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Yes, they are perfect just like the other reviews said! There is one thing I would change - I'd make them smaller like a $.50 piece. My husband was expecting something more like a cookie. So when he tried them he said he wouldn't want another. I explained that they are more like a cracker and eaten like an appetizer. He tried another and agreed they'd be great for a cocktail party. I also agree with another reviewer that a little more rosemary wouldn't hurt.
I plan on using this recipe as is, but also as a base for other things. I'd like to try it with some ground toasted almonds and almond extract.