Rosemary and Parmigiano Reggiano Shortbread
Rosemary and Parmigiano Reggiano Shortbread is a savory twist on traditional cookies, combining the aromatic flavor of fresh rosemary with the rich umami of Parmigiano Reggiano cheese. This sophisticated treat is perfect for parties, gatherings, or simply enjoying at home. With their delightful crispness and crumbly texture, these shortbreads promise to impress your guests and leave them wanting more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup grated Parmigiano Reggiano cheese
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, salt, and black pepper.
- In another bowl, cream the softened butter until smooth. Gradually mix in grated Parmigiano Reggiano.
- Stir in the chopped rosemary and then combine with the dry ingredient mixture until just mixed.
- Shape the dough into a rectangle about half an inch thick, wrap in plastic wrap, and chill for at least 30 minutes.
- Slice the chilled dough into squares or rectangles and arrange on the baking sheet. Bake for 15-20 minutes until golden brown around the edges.
Nutrition
- Serving Size: 1 square (20g)
- Calories: 100
- Sugar: 1g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Experiment with other herbs like thyme or sage to customize flavors. Store shortbread in an airtight container at room temperature for up to one week or freeze for longer storage.