Rosemary And Parmesan Shortbread – a delicious recipe with unsalted butter, parmesan cheese, sugar, flour, cornmeal, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees.
2
Cream together butter, parmesan and sugar at med. speed in bowl of electric mixer. Scrape down contents.
3
Mix together flour, cornmeal, salt and rosemary in a bowl. Add to the creamed mixture, a little at a time.
4
Remove dough from bowl and form into a log approximately 9 inches long. Wrap in plastic wrap and chill for 1 hour.
5
Cut log into slices slightly wider than 1/4 inch. Place on parchment lined baking sheet.
6
Bake in pre-heated oven for 13-15 minutes or until shortbread turns faintly brown on top and light brown on bottom. Remove from oven. Cool shortbread on wire rack.
7
Makes 32 slices of shortbread. May be wrapped in heavy duty foil and frozen for 1 month. To serve, spread frozen shortbread on a baking sheet. Warm in a 325 degree oven for 5 minutes.
369
kcal
Calories
27
g
Fat
25
g
Carbs
8
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 7 ingredients. The key ingredients include: 1/2 cup unsalted butter, room temperature, 1/2 cup shredded parmesan cheese (use the best you can...), 1/8 - 1/4 cup sugar (to taste, I prefer it less sweet), 3/4 cup flour, and more.
Yes, Rosemary And Parmesan 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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