Rosemary Parmesan Shortbread

This savory shortbread smells heavenly as it bakes in the oven and it tastes even better than it smells. You can substitute 1 teaspoon of dried rosemary, but I highly recommend using fresh rosemary as it enhances the taste of the shortbread. Serve as an appetizer or for dessert or a snack.

Rosemary Parmesan Shortbread

Recipe by Lisa Turner Published on October 21, 2007 Soft, buttery and heavenly savory shortbread biscuits with Parmesan and fresh rosemary Preparation: 15 minutes Cooking time: 15 minutes Print this recipe Ingredients: 1 cup (2 sticks) unsalted butter, softened 2 tablespoons sugar 1 cup unbleached white flour 3/4 cup corn starch 1 teaspoon sea salt 1 cup fresh grated Parmesan cheese 1 tablespoon fresh rosemary, chopped Instructions: In a large bowl, beat the butter and sugar together until light and creamy. Add the rest of the ingredients, and mix until well blended. Transfer to a lightly floured surface and form until two logs 10 inches long. Wrap each log in plastic wrap and refrigerate for at least 1 hour or up to 24 hours. Preheat an oven to 350°F and grease or line baking sheets with parchment paper. Slice the logs into 1/4-inch to 1/2-inch slices and place 2 inches apart on the baking sheets. Bake for 15 minutes or until the shortbread begins to brown. Cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool. Makes 30 to 40 shortbread biscuits