Parmesan and Rosemary Savory Shortbread Cookies
Description
These savory Parmesan and rosemary cookies are the perfect holiday snack to serve alongside a glass of sparkling wine. Crispy, cheesy, and herbaceous, they come together with a simple dough that is rolled out and cut into your favorite shapes. The addition of fresh rosemary and freshly grated Parmesan gives every bite an irresistible flavor. They're easy to make ahead and store beautifully for holiday gatherings.
Ingredients
- 4 cups all-purpose flour
- 1 cup cold unsalted butter cut into cubes, 2 tablespoons extra
- 1 cup grated Parmesan cheese plus 2 tablespoons
- 1 large egg beaten
- 2-4 tablespoons water added gradually
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary finely chopped
Instructions
- Place the flour in a bowl and add the cold cubed butter. Add a pinch of salt.
- Mix with your hands until the mixture resembles coarse wet sand.
- Wash and finely chop the fresh rosemary, then add it to the bowl.
- Grate the Parmesan cheese over the dough and mix everything together.
- Add the beaten egg and mix to combine.
- Add the water one tablespoon at a time until the dough just comes together.
- Cover the dough and refrigerate for 1 hour.
- Remove the dough from the refrigerator and place it on a clean work surface.
- Preheat the oven to 350°F.
- Roll out the dough with a rolling pin and cut into desired cookie shapes. Place on a baking sheet lined with parchment paper. Refrigerate for an additional 10 minutes.
- Bake for about 10 minutes, until lightly golden.
- Let cool on a wire rack before serving. Enjoy every bite!
Notes
- For the best flavor, use freshly grated Parmesan instead of pre-grated.
- These cookies store well in an airtight container at room temperature for up to one week.
- Add the water gradually — you may not need all of it depending on humidity.