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

1 cup of butter, softened
2 tablespoons of sugar
1 cup of unbleached white flour
3/4 cup of corn starch
1 teaspoon of salt
1 cup of grated Parmesan cheese
1 tablespoon of fresh rosemary

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 the oven to 350 degrees. Grease or line baking sheets with parchment paper.

Slice the logs into 1/4" - 1/2" slices and place 2" 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 approximately 30 - 40 shortbread biscuits.

I'm sharing this recipe with The Well-Seasoned Cook who will be hosting the next edition of Weekend Herb Blogging, a weekly food event started up by Kalyn's Kitchen. Be sure to check out Kalyn's second anniversary roundup.