Best Parmesan Shortbread Recipes

ROSEMARY PARMESAN SHORTBREAD

Steps:

• Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
• Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
• Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.

PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD

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.

ROSEMARY AND PARMESAN SHORTBREAD

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.

SAVORY PARMESAN SHORTBREAD ROUNDS

Steps:

• Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, and cut each log into 1-inch pieces. Roll each piece into ball. Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart. Press each ball into 2-inch-diameter round. Sprinkle remaining 2 tablespoons Parmesan cheese over.
• Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely. DO AHEAD: Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to 1 month.

PARMESAN SHORTBREAD WITH FENNEL AND SEA SALT

Steps:

• Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1-2 minutes. Add powdered sugar, pepper, and kosher salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4-5 minutes. Add flour and cheese. Reduce mixer speed to low and beat mixture just until dough comes together.
• Wrap dough in plastic and flatten into a rectangle. Chill until firm, at least 2 hours. DO AHEAD: Dough can be made 5 days ahead. Keep chilled. Let stand at room temperature for 30 minutes before continuing.
• Place fennel seeds in a resealable plastic freezer bag. Coarsely crush with a rolling pin or the bottom of a skillet. Alternatively, pulse in a spice mill until coarsely crushed. Transfer to a small bowl; stir in sea salt. Set fennel salt aside.
• Arrange a rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper. Remove plastic wrap from dough. Roll out dough on a lightly floured surface to a 10x8" rectangle about 1/4" thick. Cut in thirds crosswise, then cut each third crosswise into 6 rectangles. Arrange cookies on prepared baking sheet, spacing 1" apart. Brush cookies generously with oil, then sprinkle with fennel salt.
• Bake, rotating sheet halfway through, until cookies are golden brown (flecks of cheese will be slightly darker), 20-24 minutes. Let cool on sheets for at least 10 minutes. Serve warm or at room temperature. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

PARMESAN SHORTBREAD

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.

SAVORY PARMESAN SHORTBREAD ROUNDS

Steps:

• Pre-heat oven to 350*.
• Line baking sheet with parchment paper.
• Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in food processor.
• Add butter, and using pulse, process until dough begins to come together.
• Gather dough into a ball.
• Divide dough in half. Roll each half into 12-inch log.
• Cut each log into 1-inch pieces.
• Roll each piece into a ball and arrange on baking sheet about 1 1/2 inches apart.
• Press each ball into 2-inch diameter rounds.
• Sprinkle remaining 2 Tbsp Parmesan cheese over.
• Bake shortbread rounds until tops are dry and bottoms are golden brown; about 20 minutes.
• Transfer rounds to rack and cool completely.
• NOTE: Can be made 1 week ahead and stored in airtight container at room temperature, or freeze up to 1 month.

PARMESAN SHORTBREAD

Steps:

• preheat oven to 300F.
• cream the butter until very soft and mix in the rest of ingredients until they all come together.
• roll out into a sausage shape 9 inches long.
• rest in fridge for 30 mins or more.
• slice thinly and cook on greased tray for 20-25 mins until light golden brown.

SAVORY PECAN, PARMESAN AND THYME SHORTBREAD

Steps:

• Preheat the oven to 375 degrees. Spread the pecan pieces on a baking sheet and toast in the oven for about 8 minutes, until they are fragrant. Transfer to a cutting board to cool, then coarsely chop. Place the butter in the bowl of a stand or hand-held electric mixer; beat on medium speed for several minutes, until fluffy and light. Add the Parmesan cheese and beat until well blended. Remove the bowl from the mixer, then add the flour, toasted pecans, thyme, salt and pepper. Stir with a wooden spoon or spatula, then use your hands to help the dough come together. Divide the dough in half, then shape each half into a log 1 1/2 to 2 inches wide. Wrap the logs in plastic wrap and refrigerate for at least 1 hour or up to 3 days. When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cut one of the logs crosswise into 1/4-inch slices, arranging the rounds of dough 1 inch apart on the baking sheet. Bake for about 20 minutes, until golden. Transfer the shortbread to wire racks to cool completely before storing. Repeat to use all of the dough.

PARMESAN ROSEMARY SHORTBREAD

Steps:

• Put the flour, sugar, rosemary, salt and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined. Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along one edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2½ inches in diameter. Chill in the refrigerator until firm, about 1 hour. Preheat the oven to 375 degrees. Line two baking sheets with parchment sheets or silicone baking mats. Slice the dough log into 1/3-inch-thick slices and place on the lined sheets, about one inch apart. Bake until the edges are just beginning to brown, 12-14 minutes. Cool on the pan for 5 minutes, then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.

PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD RECIPE | EPICURIOUS.COM

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.
• Note:
• Buy the absolutely best Parmesan (preferably Reggiano) you can find. Ideally, get a lump and grate it yourself. Look for a chunk with rind on only one side, not two.
• Serena, Food & Stories
• Stewart, Tabori & Chang

SAVORY PECAN, PARMESAN, AND THYME SHORTBREAD

Steps:

• With a hand-mixer or spoon, beat the Melt® until smooth. Add the parmesan cheese and mix until combined.
• Add the flour, salt, pepper, thyme, and nuts, and mix until a cohesive dough just starts to form.
• Form the dough into logs or roll to ¼ inch thickness between two sheets of wax paper. Chill for at least 1 hour.
• Preheat the oven to 350F and line a baking sheet with parchment paper.
• Slice the dough into ¼ inch rounds or cut into shapes and place on the prepared baking sheet.
• Bake for 12-15 minutes, until lightly golden colored.

SAVORY PARMESAN SHORTBREAD

Steps:

• Preheat oven to 350F. Line baking sheet with parchment paper. Mix flour, ¾ cup Parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, and cut each log into 1-inch pieces. Roll each piece into balls. Arrange dough balls on prepared baking sheet, spacing about 1½ inches apart. Press each ball into 2-inch diameter round. Sprinkle remaining 2 tbsp Parmesan cheese over. Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely. These should be good for about a week. Store them in airtight container at room temperature, or freeze them up to a month.

ROSEMARY-PARMESAN SHORTBREAD

Steps:

• Beat butter until smooth. Add the sugar and salt, beating until light and fluffy
• Add the flour, Parmesan cheese and rosemary. beat until just combined. Divide the dough in half and shape into a 1.5 inch log. Wrap tightly in plastic wwrap and chill 1-2 hours
• Preheat oven to 350*. Line 2 baking sheets with parchment. Cut each log into 1/4 inch slices and place on baking sheets 1 inch apart.

PARMESAN SHORTBREAD CANAPES (NIGELLA)

Steps:

• Blitz to a clump in mixer. Divide into two. Roll into sausage and wrap in clingfilm. Pop in fridge to chill 45 mins. Slice into discs pound coin thick. 20 mins in oven 180 degrees.

PARMESAN SHORTBREAD BISCUITS

Steps:

• Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
• Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
• If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.
• Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
• Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
• Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
• Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ ⅓" thick rounds.
• Place the biscuits onto the baking tray at least 2cm / 1" apart.
• Bake biscuits for 12 minutes or until light golden.
• Stand on trays for 5 minutes then transfer to a wire rack to cool.
• NOTES
• A US stick of butter = 4 oz = 113 grams. However, I've made this using 113g of butter and 100g of butter and noticed no difference at all. I also tested this using US cups as well as AUS and also noticed no difference.
• If you don't use SALTED butter, please add ½ tsp salt.
• To make this super easy, I use store bought grated parmesan cheese. The fresh kind from the refrigerator section (I get mine from Harris Farm Markets), not the fake parmesan in the pasta aisle!
• g/3.5oz parmesan cheese is approximately ¾ cup BUT it is important to weight it rather than measure it by cup because the weight by volume of grated parmesan cheese varies greatly between brands, freshly grated vs store bought grated.
• Sometimes, you will end up with a small ridge around the rim of the biscuit. You can see it a bit in the photos but sometimes they are even more prominent. If you want a perfect, evenly golden surface with no ridge, use a flat bottom glass and lightly press on the surface of each biscuit on the baking tray.

PARMESAN SHORTBREAD

Steps:

• Directions To make the dough: Using an electric mixer or a handheld balloon whisk, cream the butter, add the cheese, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Divide the dough into 2 pieces, form into 1-inch-wide logs, and roll to make neat cylinders. Wrap them in plastic and refrigerate for at least 30 minutes or up to three days. Freeze for up to 2 months. To bake the shortbread: Position a rack in the middle of the oven, preheat to 350°F, and line a baking sheet with parchment paper or aluminum foil. Cut the logs into ¼-inch-thick slices and bake for 10 minutes, or until lightly colored. Let cool on a wire rack. Serve as is or top with thin slices of sun-dried tomato. Recipe courtesy of Serena Bass