Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rosemary and Parmesan Shortbread Recipe
    Lost? Site Map

    Rosemary and Parmesan Shortbread

    Rosemary and Parmesan Shortbread. Photo by Lalaloula

    1/6 Photos of Rosemary and Parmesan Shortbread

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    7 mins

    13 mins

    alligirl's Note:

    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!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note


    Serves: 8


    slices ...

    Units: US | Metric


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

    Ratings & Reviews:

    • on November 25, 2012


      Delicious! I made these for Thanksgiving and we all really enjoyed them. I left out all the sugar and added a half tsp of garlic powder. I used about 1 1/2 tsp of fresh rosemary, I could have used a little more but this way the flavor was subtle and didn't overpower the parmesan. I like that they held their shape and didn't spread too much. Thanks alli for another great recipe! Made for PRMRT

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2012


      This recipe is utterly scrumptious and potentially very dangerous for me. lol It is so quick and easy to make with absolutely delicious results. The shortbread looks beautiful (very fancy), has the perfect crumbly, melt in your mouth texture and a wonderful cheesy rosemary flavour. YUM!
      I used the lesser amount of sugar, a red wine infused cheese in place of parmesan and fresh rosemary (about 2 tbs, chopped).
      Ill certainly make this often again for myself and friends. THANK YOU SO MUCH for sharing this keeper, alli! :)
      Made and reviewed for Adopt A Tag January 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2011


      I chose this recipe for Fall PAC as I have never had a savoury shortbread before. I did cut the sugar back to about 1 Tbsp as others suggested it is too sweet, and I do agree. Even 1 Tbsp was too sweet for my taste. I would also reduce the rosemary next time. Even though the recipe calls for only 1/4 tsp, it seemed to overpower the milder flavours of the butter and parmesan. Lastly, I did find the finished product a bit fragile so I don't think I could use this with a spread. Maybe I did something wrong, but shortbread does tend to fall apart easily. All in all, a great recipe that I would just tweak to personal tastes. Thanks for sharing Alli!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Rosemary and Parmesan Shortbread

    Serving Size: 1 (40 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 201.9
    Calories from Fat 122
    Total Fat 13.6 g
    Saturated Fat 8.4 g
    Cholesterol 36.0 mg
    Sodium 171.8 mg
    Total Carbohydrate 16.2 g
    Dietary Fiber 0.7 g
    Sugars 3.2 g
    Protein 4.1 g

    Ideas from


    Over 475,000 Recipes Network of Sites