Rosemary Parmesan Shortbread Cookies

Yield

Makes one baking sheet of cookies

Ingredients

• 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

1. Preheat the oven to 350 F.
2. Lightly grease a baking sheet.
3. Mix the flour, parmesan, minced rosemary, salt, and pepper together in a bowl.
4. 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.
5. 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.
6. Press the extra whole leaves onto the tops of the cookies for decoration.
7. Bake the cookies for 10-15 minutes, until they start to turn pale golden around the edges.
8. Cool for 10 minutes.