Best 2 Rosemary And Parmesan Shortbread Recipes

**Rosemary and Parmesan Shortbread: A Delightful Blend of Savory and Sweet**

Rosemary and parmesan shortbread is a delightful combination of savory and sweet flavors, resulting in a unique and addictive treat. This delectable shortbread cookie is made with fresh rosemary and grated parmesan cheese, which gives it a distinctive taste that sets it apart from traditional shortbread. Whether you're looking for a snack to enjoy with your afternoon tea or an impressive addition to your next party platter, this rosemary and parmesan shortbread recipe is sure to satisfy your cravings.

In addition to the classic rosemary and parmesan shortbread, this article also features variations on this delicious cookie, including a gluten-free option, a vegan version, and a delightful chocolate-dipped shortbread. Each recipe offers a unique twist on the original, allowing you to explore different flavor combinations and textures. So, whether you're a seasoned baker or just starting out, this collection of rosemary and parmesan shortbread recipes has something for everyone to enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD

Parmesan, Rosemary, and Walnut Shortbread image

Provided by Serena Bass

Categories Cookies Cheese Herb Nut Appetizer Bake Cocktail Party Parmesan Rosemary Walnut Fall Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 30 pieces

Number Of Ingredients 9

Ingredients

8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces freshly grated
Parmesan cheese
1 cup Heckers or King Arthur all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. 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.
When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. 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. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.

ROSEMARY AND PARMESAN SHORTBREAD

Rosemary and Parmesan Shortbread image

I had this at a party, last year before Christmas, and spent 2+ hours looking for it...finally found it at the Washington Times website; it is a Bev Bennett recipe, and is nice and different...may be served with recipe#347481, or is great stand alone!

Provided by alligirl

Categories Savory

Time 20m

Yield 32 slices of shortbread, 8 serving(s)

Number Of Ingredients 7

Ingredients

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
1/3 cup cornmeal (I use white)
1/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed

Steps:

Preheat oven to 375 degrees.
Cream together butter, parmesan and sugar at med. speed in bowl of electric mixer. Scrape down contents.
Mix together flour, cornmeal, salt and rosemary in a bowl. Add to the creamed mixture, a little at a time.
Remove dough from bowl and form into a log approximately 9 inches long. Wrap in plastic wrap and chill for 1 hour.
Cut log into slices slightly wider than 1/4 inch. Place on parchment lined baking sheet.
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.
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.

Tips:

Use fresh rosemary. Fresh rosemary has a more intense flavor than dried rosemary, and it will give your shortbread a more pronounced rosemary flavor.
Don't overwork the dough. Overworking the dough will make your shortbread tough. Mix the dough just until it comes together, then stop.
Chill the dough before baking. Chilling the dough will help it hold its shape in the oven and prevent it from spreading too much.
Bake the shortbread until it is golden brown. The shortbread should be golden brown on the edges and slightly golden in the center. If you bake it too long, it will be dry and crumbly.
Let the shortbread cool completely before serving. This will help the shortbread firm up and develop its full flavor.

Conclusion:

These rosemary and parmesan shortbread cookies are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with your friends and family. So next time you are looking for a sweet snack, give these shortbread cookies a try. You won't be disappointed!