Parmesan-Rosemary Savory Shortbread Rounds

These rounds have all the texture of a really good shortbread cookie, but all the flavor of a savory Parmesan and rosemary-infused cracker.

Parmesan-Rosemary Savory Shortbread Rounds


  • 1 3/4 cups all purpose flour
  • 3/4 cup plus 2 tablespoons grated Parmesan cheese (about 2 1/2 ounces)
  • 1 teaspoon coarse kosher salt
  • 1/2 small garlic clove, minced
  • 1 tablespoon minced fresh rosemary
  • 2 tablespoons milk
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes


Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, 3/4 cup Parmesan cheese, salt, garlic and rosemary in processor. Add butter and pulse until dough begins to come together. Add milk and pulse until it forms a dough. Remove from food processor and gather dough into ball. Divide dough in half. Roll each half into 12-inch log, wrap with plastic wrap and chill for at least an hour.  Slice each log into thin rounds and transfer to a baking sheet lined with parchment or a silpat.  Sprinkle remaining 2 tablespoons Parmesan cheese over the rounds.

Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.

Categories: Cookies