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parmesan rosemary shortbread on a plate

Savory Parmesan Rosemary Shortbread

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
Course Bread
Cuisine American
Servings 20 cookies
Calories 42 kcal


  • 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: 1cookieCalories: 42kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 105mgPotassium: 19mgFiber: 1gSugar: 1gVitamin A: 29IUVitamin C: 1mgCalcium: 38mgIron: 1mg
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