Rosemary Parmesan Shortbread Recipes

ROSEMARY AND PARMESAN SHORTBREAD

Rosemary and Parmesan Shortbread image

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 recipe#347481, or is great stand alone!

Provided by alligirl

Categories Savory

Time 20m

Yield 32 slices of shortbread, 8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup unsalted butter, room temperature
1/2 cup shredded parmesan cheese (use the best you can...)
1/8-1/4 cup sugar (to taste, I prefer it less sweet)
3/4 cup flour
1/3 cup cornmeal (I use white)
1/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed

Steps:

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.

PARMESAN SHORTBREAD

Parmesan Shortbread image

The sugar has been omitted from these butter-rich savory shortbread cookies and replaced with tangy Parmesan cheese! What a yummy snack! We like to eat a few of these lightly salty biscuits with a ripe juicy pear. These would also be good alongside a nice bowl of minestrone. Get authentic Parmigiano-Reggiano cheese if you can.

Provided by SaraFish

Categories Dessert

Time 30m

Yield 16 savory cookies

Number Of Ingredients 6

Ingredients

1/2 cup unsalted butter, softened
1 tablespoon sugar
1/2 cup fresh grated parmesan cheese (no, not the sandy stuff that comes in a can)
1/4 teaspoon black pepper or 1/8 teaspoon cayenne pepper
1/2 teaspoon chopped fresh rosemary (or thyme) (optional)
1 1/4 cups flour

Steps:

Preheat oven to 325.
Line an 8 inch square pan with buttered foil.
Beat all ingredients except flour in a mixing bowl with an electric mixer until light and creamy, 3-4 minutes.
Add flour and continue to mix at lowest speed until smooth dough forms.
Scrape dough into pan and press evenly with the back of a spoon.
Pierce dough randomly with a floured fork.
Bake 35 minutes until firm.
Let cool slightly then invert pan over your cutting board.
Remove the foil and cut the shortbread into 2 inch squares.

Nutrition Facts : Calories 103, Fat 6.7, SaturatedFat 4.2, Cholesterol 18, Sodium 48.8, Carbohydrate 8.4, Fiber 0.3, Sugar 0.8, Protein 2.3

ROSEMARY SHORTBREAD

Rosemary Shortbread image

This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit - or a combination of some of these - all make fine additions. Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.

Provided by Melissa Clark

Categories dessert

Time 45m

Yield One 8- or 9-inch shortbread

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon finely chopped fresh rosemary
1 teaspoon plus 1 pinch kosher salt
1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)

Steps:

Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD

Parmesan, Rosemary, and Walnut Shortbread image

Provided by Serena Bass

Categories Cookies Cheese Herb Nut Appetizer Bake Cocktail Party Parmesan Rosemary Walnut Fall Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 30 pieces

Number Of Ingredients 9

Ingredients

8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces freshly grated
Parmesan cheese
1 cup Heckers or King Arthur all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.

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