Rosemary and Parmesan Shortbread
Savor the perfect balance of buttery richness and savory flair with these Rosemary and Parmesan Shortbread cookies. Delicately crumbly and packed with the earthy aroma of fresh rosemary and the bold, nutty flavor of Parmesan cheese, these savory shortbreads elevate traditional cookies into a gourmet treat. Crafted with simple, wholesome ingredients, these bites are easy to prepare and bake in just 15 minutes, making them an ideal snack, appetizer, or addition to your next cheese board. Serve them warm for an irresistible melt-in-your-mouth experience, or feature them as an elegant pairing with wine or charcuterie. Perfect for entertaining or indulging, this recipe is a must-try for lovers of savory baked goods.
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Recipe Information
Ingredients
- 150 grams Unsalted butter, softened
- 180 grams All-purpose flour
- 75 grams Grated Parmesan cheese
- 2 tablespoons Fresh rosemary, finely chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 piece Egg yolk (optional, for glaze)
- 1 tablespoon Milk or water (optional, for glaze)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter until smooth and creamy.
Gradually add the all-purpose flour, grated Parmesan cheese, chopped rosemary, salt, and black pepper. Mix until the dough comes together and is well combined.
Transfer the dough to a clean surface and shape it into a log approximately 5 cm (2 inches) in diameter. Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.
Once chilled, unwrap the dough and slice it into rounds about 0.5 cm (1/4 inch) thick.
If desired, prepare an egg wash by whisking together the egg yolk and milk (or water). Lightly brush the tops of the shortbread rounds with the egg wash for a golden finish.
Arrange the slices on the prepared baking sheet, leaving a bit of space between each piece.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the shortbread is firm to the touch.
Remove from the oven and allow the shortbread to cool on a wire rack for a few minutes before serving.
Enjoy your savory rosemary and Parmesan shortbread as a snack, appetizer, or alongside a cheese platter.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 2494 mg | 108% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 1.3 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 928 mg | 71% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 277 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
