Rosemary and Parmesan Shortbread

Recipe by alligirl
READY IN: 20mins




  • 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.