Crisp, buttery, and unapologetically savory, these Parmesan Rosemary Shortbread cookies are built for cocktail hour and snacking. Softened butter is whipped until creamy, then folded with freshly grated parmesan, finely chopped rosemary, and plenty of cracked black pepper. The dough comes together in minutes, rolls into a tidy log, and chills to set the structure and deepen the flavor. Sliced into even coins and baked until the edges turn golden, each bite delivers a tender, sandy crumb with a bold cheesy finish and aromatic herb notes. Make smaller one-bite rounds for canapés or keep standard coins for cheese boards and gift tins. The dough is freezer-friendly, bakes straight from a chill, and holds beautifully for parties—consider this your reliable, make-ahead crowd-pleaser.
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What You’ll Love About This Recipe
- Real parmesan and fresh rosemary for punchy, aromatic flavor.
- Slice-and-bake dough: prep ahead, freeze, and bake on demand.
- Buttery crumb with crisp edges and a peppery finish.
- Perfect for cocktails, cheese boards, and gifting.
- Scales easily and bakes evenly with consistent slices.
