Rosemary Parmesan Shortbread

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These are perfect made exactly according to the recipe.

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I made these but probably used double the amount of rosemary they call for. These were so surprisingly delicious! I love savory things more than sweet but the sweetness is pretty subtle. I wouldn't change a thing!

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After watching Claire Robinson make these, I decided to try a half batch. I made them without a food processor, that didn?t work out too well. Used a mixer, didn?t add enough water so I had a very dry, crumbly mixture which I had to cut kind of thick. Got about a dozen ? one cookie sheet?s worth ? from this half batch recipe. I was skeptical of using confectioner?s sugar in a recipe that called for rosemary and Parmesan. But the proof was in the pudding, one I tasted them I was sorry I only made a half a batch, and they were definitely worth doing again.

This week I?m at my brother?s house, and used my sister-in-law?s new huge super Cuisinart food processor which made the whole process much better (used the middle sized bowl. We didn?t measure the rosemary, just cut a few sprigs off the plant and chopped it up. If I had measured, it might have been two teaspoons. Followed the recipe exactly as given, maybe added a few drops more than the amount of water specified. Refrigerated the dough for about 24 hours and then baked. I thought that I would measure the rosemary next time and maybe use a little more, but everyone at the dinner party we went to raved about the shortbread. There were 9 people at the dinner party, and the batch of about 30 shortbread cookies was an adequate amount. All the comments were that it was a perfect combination of sweet and savory.

Now my brother and sister-in-law?s friends all think that I am this really great cook and baker. I?m not changing anything about this recipe. The only thing I will do differently next time is to not chop the rosemary quite as finely, and I will double the ingredients so that we have twice as much. Two and a half dozen was good for 8-10 people, 5 dozen would be better. Guess I'm going to need that Cuisinart.

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I was very excited about this recipe but neither my guests nor I liked them. Too sweet, and not enough savory. The constancy was fine but they did not pair well with the cocktails because of the sweetness.

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I made the recipe exactly as written... I liked them just as they are, but my husband thought they should have less rosemary. We liked the sweetness, but maybe next time I'll try them with both less sugar and less rosemary and see what we think. I will definitely make these again, and would be happy to take them to any event. They do go well with wine, and I think they'd do fine with the right tea, as well. One thing I found, but nobody else mentioned: this recipe was too big for my food processor bowl... I ended up taking out about 1/2 the ingredients, mixed them in 2 batches, and when they had "reduced" combined them in the food processor again. Next time I will do 1/2 the recipe at a time and then combine them -- much easier to work with that way. Also, I wasn't able to bake them after the 1-hour chilling time --baked them about 5 days later, and they were just fine! So, make ahead if you need to, and know that they will bake up well.

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This is the best recipe that I have found on the Food Network!! I served it with my appetizers at Easter and everyone wanted the recipe! It only took about 5 minutes to make it and then I refrigerated it for 2 days, cut it and baked it. It was so easy!! Since some of the reviewers seemed to think it was too sweet, I chose to use salted butter instead of unsalted (the shortbread diodn't taste salty due to this exchange and that made it the perfect rosemary parmesan shortbread.

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I've tried makiing shortbread before, but never got it to come out this light. The texture was perfect, and the sweet/salty mixture was beyond interesting, though I'll go easier on the rosemary next time around. With a little alteration, this should make a great recipe for dessert shortbread cookies as well.

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Sweet, yet savory! So far, the family thinks it's great! For me, personally, I think I'd make it next time with only 1/2 cup of the sugar, but I'm not fond of sweet. I'd also add more parmesan. I love Claire Robinson: keep up the good work! I've enjoyed everything I've tried using your recipes, so far!

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My kids and I watched this show for the first time recently. We were amazed that a show that focuses on 5 ingredients was false. I love food network and we were stunned. Although the recipes were great and we really enjoyed Claire...all of the recipes that we watched had at least 6 - 9 ingredients.

We realized that she was not counting Olive oil, water, salt, pepper, this and that. However, these are key ingredients for the recipe to be successful. My 7 year old daughter was saying, (as I explained the theory behind the show.."Mom..if it goes in the recipe, on the recipe card...or if you were to share with a friend...it would take all of those..no matter how basic, or the thing would flop!!"

We also love "The Next Food Network Star..." We thought that if this were a challenge (5 ingredients and they performed as done in this show..the contestants would be disqualified.

Loved the show...just felt it was a bit, well false...

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After reading the previous reviews, I used half the sugar and they were perfect. Not too sweet -- very nice flavor. A great compliment to a glass of wine.