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parmesan rosemary shortbread on a plate
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Savory Parmesan Rosemary Shortbread

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These savory and easy to make parmesan rosemary shortbread cookies are an elegant appetizer or special late-night snack with a glass of wine.
Prep Time:20 mins
Cook Time:22 mins
Total Time:42 mins


  • 1/2 cup butter room temperature
  • 1/2 cup Parmesan freshly grated, not the green can kind. Allow warm to room temperature after you grade it.
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme finely chopped dried leaves
  • 1/2 teaspoon rosemary finely chopped dried leaves
  • 1 1/4 cups all-purpose flour


  • Place room temperature butter in a stand mixer with the paddle attachment and mix butter on medium until creamy.
  • Add the room temperature parmesan, salt, pepper, herbs, and flour. Mix on low until evenly combined.
  • Roll dough in a log form and wrap in wax paper, chill for at least 30 minutes
  • Preheat the oven to 350 degrees F.
  • Slice shortbread 1 inch thick. Place on parchment lined cookie sheet.
  • Bake for approximately 22-25 minutes, just until they turn golden on the edges.


Serving: 1cookie | Calories: 42kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 105mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Course: Bread
Cuisine: American
Keyword: parmesan rosemary shortbread
Servings: 20 cookies
Calories: 42kcal