Savory Parmesan Rosemary Shortbread

Directions

1. Beat the softened butter with a stand mixer and paddle until creamy and slightly lightened. Scrape the bowl.
2. Add the parmesan, flour, salt, rosemary, and black pepper. Mix on low until a dough forms and pulls from the bowl; a few loose crumbs are fine. Avoid overmixing.
3. Turn the dough onto plastic wrap. Knead gently 2–3 times to smooth cracks, then roll into a tight 10-inch log (or 12–13 inches for smaller one-bite coins). Wrap well.
4. Chill the dough until firm—freeze at least 30 minutes, or refrigerate overnight for best flavor and cleaner slices.
5. Preheat the oven to 350°F. Line a baking sheet with parchment.
6. Slice the log into even 1/4– to 1/2-inch coins. Arrange about 1 inch apart on the prepared pan. Bake 16–22 minutes, depending on thickness, until set and golden at the edges. Rotate the pan once for even color.
7. Cool 2 minutes on the pan, then transfer to a wire rack to cool completely. Serve as-is, or alongside olives, cured meats, and bubbly.
8. Chef Notes / Make-Ahead / Storage
9. For ultra-neat edges, chill the log 10 minutes after slicing before baking. Use freshly grated parmesan for best melt and flavor. Refrigerate dough up to 48 hours or freeze the wrapped log up to 1 month. Baked shortbread keeps 1 week in an airtight container; freeze up to 3 months and thaw in the fridge.