Delight your taste buds with Parmesan Rosemary Shortbread Cookies, which is not considered as the typical sweet shortbread. These cookies are made using a basic cookie dough enriched with Parmesan cheese that has been freshly grated and aromatic rosemary that has been finely chopped. They are then rolled and cut into fine rounds or any fancy shape, baked to a shade of light rusty brown and crispy. The end product is a wonderfully uniformly textured gratin that reportedly has the butter-rich leathery crust that’s complemented by a sharp parmesan cheese taste and the aroma and earthy flavor of rosemary. These Parmesan Rosemary Shortbread Cookies are ideal when you want to start your meal with to whet your palate or when served with soups or salads, your guests will appreciate the touch of elegance that the cookies will bring.
Ingredients:
1 cup unsalted butter, softened
1 cup grated Parmesan cheese
2 cups all-purpose flour
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Organized oven at 350F/ 175C and place the baking sheet with a parchment paper.
Using a medium size bowl, mix butter coarsely with Parmsan cheese until it is well incorporated.
Add the flour, rosemary, salt, and black pepper to the pan and mix them together until you get a rather stiff paste.
Place the dough on a lightly floored surface and spread it out with your hands so that it covers an area of 7 to 8 inches in diameter and it should be 1/4 inch thick. Shape the cookies using cookie cutter of your preference and spread them in the prepared baking tray.
Bake in a preheated oven for 12-15 minutes, the colour of the edges should be golden brown.
Transfer to a wire rack to cool before it can be served.