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