Total Time
30mins
Prep 5 mins
Cook 25 mins

The sugar has been omitted from these butter-rich savory shortbread cookies and replaced with tangy Parmesan cheese! What a yummy snack! We like to eat a few of these lightly salty biscuits with a ripe juicy pear. These would also be good alongside a nice bowl of minestrone. Get authentic Parmigiano-Reggiano cheese if you can.

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  2. Line an 8 inch square pan with buttered foil.
  3. Beat all ingredients except flour in a mixing bowl with an electric mixer until light and creamy, 3-4 minutes.
  4. Add flour and continue to mix at lowest speed until smooth dough forms.
  5. Scrape dough into pan and press evenly with the back of a spoon.
  6. Pierce dough randomly with a floured fork.
  7. Bake 35 minutes until firm.
  8. Let cool slightly then invert pan over your cutting board.
  9. Remove the foil and cut the shortbread into 2 inch squares.
Most Helpful

I thought I would try these because someone gave them 1 star and I just couldn't resist! THey were really nice. I used thyme and basil. Really nice, kids liked them too.

watson December 20, 2006

I did not like this. The end product was too dry and sandy. The sugar was not a good addition as it battled with the taste of the rosemary.

ptrap555 August 20, 2006