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