Parmesan, Rosemary, and Walnut Shortbread – a delicious recipe with unsalted butter, freshly grated, Parmesan cheese, Heckers, fresh rosemary, walnuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Using an electric mixer, cream the butter; add the Parmesan, and mix well.
2
Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne.
3
Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
4
When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350F.
5
Line a baking sheet with parchment.
6
Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges.
7
Remove the shortbread slices and cool them on a wire rack.
8
You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.
411
kcal
Calories
33
g
Fat
26
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 tablespoons (1 stick) unsalted butter, at room temperature, 4 ounces freshly grated, Parmesan cheese, 1 cup Heckers or King Arthur all-purpose flour, and more.
Yes, Parmesan, Rosemary, and Walnut Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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