Top Review by WiGal
Hard to not eat too many of these crispy savory cookies. Lol! Omitted sugar and used 2 teaspoons of fresh rosemary and for us think it was too much, would do 1 1/2 teaspoons next time. Cornmeal gives it a nice texture. Cannot imagine spreading something on as they are fragile. Did freeze leftovers and appreciate the note on reheating them from frozen state. Served with http://mythreeovens.com/2014/04/12/baked-gnocchi-with-chicken/ Thank you for sharing. Made for Culinary Quest 2014 for Cruising Culinary Queens.
- 1⁄2 cup unsalted butter, room temperature
- 1⁄2 cup shredded parmesan cheese (use the best you can...)
- 1⁄8-1⁄4 cup sugar (to taste, I prefer it less sweet)
- 3⁄4 cup flour
- 1⁄3 cup cornmeal (I use white)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon dried rosemary, crushed
Directions See How It's Made
- Preheat oven to 375 degrees.
- Cream together butter, parmesan and sugar at med. speed in bowl of electric mixer. Scrape down contents.
- Mix together flour, cornmeal, salt and rosemary in a bowl. Add to the creamed mixture, a little at a time.
- Remove dough from bowl and form into a log approximately 9 inches long. Wrap in plastic wrap and chill for 1 hour.
- Cut log into slices slightly wider than 1/4 inch. Place on parchment lined baking sheet.
- Bake in pre-heated oven for 13-15 minutes or until shortbread turns faintly brown on top and light brown on bottom. Remove from oven. Cool shortbread on wire rack.
- Makes 32 slices of shortbread. May be wrapped in heavy duty foil and frozen for 1 month. To serve, spread frozen shortbread on a baking sheet. Warm in a 325 degree oven for 5 minutes.