PARMESAN ROSEMARY SHORTBREAD
Steps:
- Put the flour, sugar, rosemary, salt and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined. Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along one edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2½ inches in diameter. Chill in the refrigerator until firm, about 1 hour. Preheat the oven to 375 degrees. Line two baking sheets with parchment sheets or silicone baking mats. Slice the dough log into 1/3-inch-thick slices and place on the lined sheets, about one inch apart. Bake until the edges are just beginning to brown, 12-14 minutes. Cool on the pan for 5 minutes, then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.
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Omnath Padhya
[email protected]These cookies are a must-try for any shortbread lover.
MA NAHID
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Akm King
[email protected]These cookies are the perfect gift for any occasion.
Olayemi Odebowale
[email protected]I love the flavor of the rosemary in these cookies. It's so unique and delicious.
Roger Casto
[email protected]These cookies are so addictive! I can't stop eating them.
Sanjog Agricultur
[email protected]I made these cookies for a holiday party and they were a huge hit. Everyone loved them!
Wanda Carr
[email protected]I'm not a baker, but I was able to make these cookies without any problems. The instructions are clear and easy to follow.
Amir Bhutta
[email protected]These cookies are a great way to use up leftover parmesan cheese. I always have a block of parmesan in my fridge, so I'm always looking for new ways to use it.
shahzaib jani
[email protected]I'm always looking for new shortbread cookie recipes, and this one definitely fits the bill. It's easy to make, the ingredients are readily available, and the cookies are absolutely delicious.
Tasha tropax
[email protected]I love the crispy edges and the chewy center of these cookies. They're the perfect texture for a shortbread cookie.
Hasti Mohammadi
[email protected]These cookies are the perfect balance of sweet and savory. They're not too sweet, so they're perfect for snacking on or serving with a cup of coffee or tea.
Lewis Cawley
[email protected]I'm not a huge fan of rosemary, but I decided to give this recipe a try anyway. I'm so glad I did! The rosemary flavor is subtle and perfectly complements the parmesan cheese.
karen sogomon
[email protected]These cookies are so versatile. I've tried them with different types of cheese and herbs, and they're always delicious. I can't wait to experiment with more flavor combinations.
DBL Kid
[email protected]I love that this recipe uses simple, everyday ingredients. I always have parmesan and rosemary on hand, so I can whip up a batch of these cookies whenever I'm craving something sweet.
Wihanga Devinda
[email protected]These cookies are perfect for any occasion. I've served them at parties, picnics, and even as a gift. They're always a hit!
Sajjad Azhar
[email protected]I was skeptical about the parmesan and rosemary combo, but I'm so glad I tried this recipe. The cookies are absolutely delicious!
Miju Ahmed
[email protected]These shortbread cookies are a keeper! They're so easy to make and they taste amazing. I love the savory flavor of the parmesan and rosemary.
Rao Zahid
[email protected]Simply delicious! The combination of parmesan, rosemary, and buttery shortbread is a match made in heaven. I couldn't stop munching on these addictive treats.