Best Rosemary And Parmesan Shortbread Recipes

Parmesan, Rosemary, and Walnut Shortbread image

Provided by Serena Bass

Yield Makes 30 pieces

Number Of Ingredients 9

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.

Rosemary and Parmesan Shortbread image

Provided by alligirl

Categories Savory

Time 20m

Yield 32 slices of shortbread, 8 serving(s)

Number Of Ingredients 7

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, Rosemary, and Walnut Shortbread Recipe | Epicurious.com image

Provided by @MakeItYours

Number Of Ingredients 9

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.
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