Rosemary and Parmesan Shortbread

Total Time
20mins
Prep
7 mins
Cook
13 mins

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!

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Ingredients

Nutrition

Directions

  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.