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.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 20

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)

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, cream the softened butter until smooth and creamy.

Step 3

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.

Step 4

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.

Step 5

Once chilled, unwrap the dough and slice it into rounds about 0.5 cm (1/4 inch) thick.

Step 6

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.

Step 7

Arrange the slices on the prepared baking sheet, leaving a bit of space between each piece.

Step 8

Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the shortbread is firm to the touch.

Step 9

Remove from the oven and allow the shortbread to cool on a wire rack for a few minutes before serving.

Step 10

Enjoy your savory rosemary and Parmesan shortbread as a snack, appetizer, or alongside a cheese platter.

Nutrition Facts

Serving size	443.8 grams (443.8g)

Amount per serving	% Daily Value*
Calories	2099

Total Fat 150.60g	193%
Saturated Fat 94.00g	470%
Polyunsaturated Fat NaNg
Cholesterol 587mg	196%
Sodium 2494mg	108%
Total Carbohydrate 139.80g	51%
Dietary Fiber 5.30g	19%
Total Sugars 1.30g
Protein 53.10g	106%

Vitamin D 26IU	127%
Calcium 928mg	71%
Iron 9mg	52%
Potassium 277mg	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.

Source of Calories

Fat: 63.7%

Protein: 10.0%

Carbs: 26.3%