Savory Parmesan Rosemary Shortbread

  • Prep Time: 20 mins
  • Cook Time: 22 mins
  • Total Time: 42 mins
  • Yield: 20 shortbreads 1x
  • Category: Bread


Savory Parmesan and Rosemary Shortbreads are easy to make and elegant to serve.



  • 1 stick (1/2 cup) butter, room temperature
  • 1/2 cup freshly grated Parmesan (not the green can kind)
  • 1/2 teaspoon coarsely ground pink salt
  • 1/2 teaspoon find ground black pepper
  • 1/2 teaspoon finely chopped dried thyme leaves
  • 1/2 teaspoon finely chopped dried rosemary
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon water


  1. Place the butter in a stand mixer with the paddle attachment and mix butter on medium until creamy.
  2. Add the parmesan, salt, pepper, herbs and flour one at a time until evenly combined.
  3. Add 1 tablespoon of water to help bring the dough together.
  4. Roll dough in a log form and wrap in wax paper, chill for at least 30 minutes
  5. Preheat the oven to 350 degrees F.
  6. Slice shortbread 1 inch thick. Place on parchment lined cookie sheet.
  7. Bake for approximately 22-25 minutes, just until they turn golden on the edges.

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