Why You’ll Love These
Fresh rosemary, parmesan cheese, and loads of fresh cracked black pepper make this the perfect cocktail appetizer or just as a snack. We couldn’t keep our hands out of the jar, even if we weren’t holding a cocktail in the other hand. These parmesan shortbread cookies are that good! Other appetizer recipes we love to make are Firecracker chicken meatballs, sausage pretzel bites, spinach dip from scratch, and honey mustard pretzels.
How to Make Savory Parmesan Rosemary Shortbread
Unfortunately, this shortbread is super easy to prepare and eat! In an electric stand mixer, beat the butter until creamy. You can also use a hand mixer. Add the freshly grated parmesan cheese, flour, salt, finely chopped fresh rosemary, and black pepper. Beat until it comes together into a ball and pulls away from the sides of the bowl. (a few loose crumbs remain) Turn the dough out onto a large sheet of plastic wrap, and knead it a few times until smooth ball forms without any major cracks. Roll the dough into a 10″ log and wrap it tightly in plastic wrap. Freeze for at least 30 minutes or chill in the refrigerator for several hours. We refrigerate overnight. The flavor is much better. I have probably said this before, but I can’t cut a straight line or roll anything into a perfectly beautiful circle. So be better than me when you make this parmesan biscuit recipe. Preheat oven to 350ºF. Line a baking sheet with parchment paper. Remove from the fridge and slice into 1/4″ – 1/2″ inch thick slices (rounds). Place them on the baking sheet with about 1 inch between them. They don’t spread much. Bake for 16 to 22 minutes or until firm and golden brown. Cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely. Baking time will depend on the thickness of the rounds. This savory shortbread just melts in your mouth. Highly addictive. You’ve been warned!
Tips
Measure the flour properly. Aerate, spoon, and swoop level.This parmesan shortbread needs to be chilled before baking. You want the butter to set bake up so they don’t spread during baking.You can use Pecorino Romano cheese instead of Parmesan cheese.Grate your own cheese. The pre-shredded cheese is coated in cellulose and doesn’t melt the same.If you don’t like rosemary you can use any fresh herbs of your choice. You can make these smaller by rolling the log of dough out longer, about 12″-13″ long. They will be more of a one-bite size.
Recipe inspired by TechnicolorKitchen
