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Rosemary-Parmesan Shortbread

For that special person in your life who prefers savory over sweet, these buttery Christmas cookies are a dream come true.

Serves 34
Ready in 90 mins
Prep time 15 mins
Cooking time 15 mins
Chill time 60 mins
93 calories per serving


> 1 cup (2 sticks) butter, room temperature
> 1/2 cup confectioners' sugar
> 3/4 tsp salt
> 2 cups all-purpose flour
> 1 cup finely grated Parmesan
> 2 tsp very finely chopped fresh rosemary


Using a hand mixer or stand mixer, beat the butter on low speed until smooth. Add the sugar and salt, beating on medium 3–4 min., until light and fluffy.
To mixer bowl, add the flour, Parmesan, and rosemary. Beat on low until just combined. Divide the dough in half. On a large sheet of plastic, shape each dough piece into a 1½-inch-diameter log. Wrap tightly in plastic and smooth out log. Repeat with remaining dough and another sheet of plastic. Chill logs 1–2 hours, until firm.
Preheat oven to 350°F. Line 2 baking sheets with parchment. Cut each log into ¼-inch-thick slices. Place on baking sheets 1 inch apart.
Bake cookies 12–15 min., until golden on edges. Cool on baking sheets on wire racks 5 min. Transfer cookies while still on parchment onto wire rack to cool completely. Store in a sealed container at room temperature for up to 4 days.

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