Rosemary and Parmesan Shortbread

READY IN: 20mins
Recipe by alligirl

I had this at a party, last year before Christmas, and spent 2+ hours looking for it...finally found it at the Washington Times website; it is a Bev Bennett recipe, and is nice and different...may be served with Spicy Goat Cheese Spread, or is great stand alone!

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 Thank you for sharing. Made for Culinary Quest 2014 for Cruising Culinary Queens.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Cream together butter, parmesan and sugar at med. speed in bowl of electric mixer. Scrape down contents.
  3. Mix together flour, cornmeal, salt and rosemary in a bowl. Add to the creamed mixture, a little at a time.
  4. Remove dough from bowl and form into a log approximately 9 inches long. Wrap in plastic wrap and chill for 1 hour.
  5. Cut log into slices slightly wider than 1/4 inch. Place on parchment lined baking sheet.
  6. 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.
  7. 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.

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