Rosemary Parmesan Shortbread

1. 1

   Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined.

2. 2

   Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands.

3. 3

   If not, add the water and pulse until combined.

4. 4

   Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it.

5. 5

   Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet.

6. 6

   Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter.

7. 7

   Chill in the refrigerator until firm, about 1 hour.

8. 8

   Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

9. 9

   Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart.

10. 10

    Bake until the edges are just beginning to brown, 12 to 14 minutes.

11. 11

    Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely.

12. 12

    Store the shortbread in an airtight container at room temperature until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.