Rosemary Parmesan Shortbread Cookies: Difference between revisions
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==Yield== | ==Yield== | ||
Makes one baking sheet of cookies | Makes one baking sheet of cookies | ||
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#Mix the flour, parmesan, minced rosemary, salt, and pepper together in a bowl. | #Mix the flour, parmesan, minced rosemary, salt, and pepper together in a bowl. | ||
#Mix in the butter until the mixture is well combined. If it does not come together easily, add water 1/4 tsp at a time as needed. | #Mix in the butter until the mixture is well combined. If it does not come together easily, add water 1/4 tsp at a time as needed. | ||
#Between two sheets of wax paper, roll the dough between 1/8 and 1/4 inch thickness. Cut out cookies using cookie cutters and place on the baking sheet. Repeat the rolling and cookie cutting process | #Between two sheets of wax paper, roll the dough between 1/8 and 1/4 inch thickness. Cut out cookies using cookie cutters and place on the baking sheet. Repeat the rolling and cookie cutting process until all the dough is used up. | ||
#Press the extra whole leaves onto the tops of the cookies for decoration. | #Press the extra whole leaves onto the tops of the cookies for decoration. | ||
#Bake the cookies for 10-15 minutes, until they start to turn pale golden around the edges. | #Bake the cookies for 10-15 minutes, until they start to turn pale golden around the edges. | ||
#Cool for 10 minutes. | #Cool for 10 minutes. | ||
Latest revision as of 06:17, 26 November 2020
Yield[edit]
Makes one baking sheet of cookies
Ingredients[edit]
- 5/8 cup flour
- 1/2 cup shredded parmesan
- 1 tbsp finely minced rosemary, plus extra whole leaves for the top of the cookies
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 cup butter (1/2 stick), at room temperature
Instructions[edit]
- Preheat the oven to 350 F.
- Lightly grease a baking sheet.
- Mix the flour, parmesan, minced rosemary, salt, and pepper together in a bowl.
- Mix in the butter until the mixture is well combined. If it does not come together easily, add water 1/4 tsp at a time as needed.
- Between two sheets of wax paper, roll the dough between 1/8 and 1/4 inch thickness. Cut out cookies using cookie cutters and place on the baking sheet. Repeat the rolling and cookie cutting process until all the dough is used up.
- Press the extra whole leaves onto the tops of the cookies for decoration.
- Bake the cookies for 10-15 minutes, until they start to turn pale golden around the edges.
- Cool for 10 minutes.
