Parmesan Rosemary Shortbread

My brother-in-law Tony’s cousins, Sheree and Chris Shone, have a beautiful winery called Brigadoon in the Willamette Valley in Oregon. We spent a really lovely afternoon there a couple of years ago, enjoying the wine, the scenery, and these delicious shortbread cookies. I make them for almost every party we have.

Make these your own by finding particular flavors that you enjoy. My favorite add ins: a couple tablespoons chopped walnuts, hazelnuts, or pecans, Aleppo pepper to taste, or substitute thyme for the rosemary.

  • 1 stick plus 2 T. unsalted butter (Danish butter is the best), room temperature
  • 1 T. minced rosemary
  • 1-2 T. Herbes de Provence
  • 1 to 1 1/2 c. shredded Parmesan (I use a microplane)
  • 1 cup AP flour
  • salt/pepper to taste
  • Maldon salt for garnish
  1. Cream the butter together with the herbs, Parmesan, and salt and pepper.
  2. Add 1 cup of flour, and just blend it in — don’t beat it too long or the cookies will be tough. If dough seems too dry, add 1 – 2 T. more butter, or up to 1/8 cup of water.
  3. Roll the dough into a log on a lightly floured surface. I usually cut in half and make two rolls — easier to handle) thinking of what size cookie you want — usually 1 1/2 inch inches in diameter for me. Wrap tightly in Saran Wrap and refrigerate for at least one hour.
  4. When dough is firm, unwrap and slice into 1/4 ” to 1/2″ slices — no thinner or they’ll melt before they cook. Place th slices on a parchment lined baking sheet. Sprinkle with some freshly ground salt aool nd pepper — and maybe some minced walnuts?
  5. Bake at 350 degrees F for about 15 – 18 minutes or until very lightly golden brown. I start checking the color at 12 minutes.
  6. Cool on a baking rack. Sprinkle with a few flakes of Maldon salt.

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