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    You are in: Home / Recipes / Rosemary and Parmesan Shortbread Recipe
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    Rosemary and Parmesan Shortbread

    Rosemary and Parmesan Shortbread. Photo by Lalaloula

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    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!

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    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 August 22, 2014


      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.

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    • 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

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    • 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.

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    Read All Reviews (9)


    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

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