Description
Indulge in the savory delight of Rosemary and Parmigiano-Reggiano Shortbread Cookies. These buttery, crisp cookies combine the fragrant essence of fresh rosemary with the rich, nutty flavor of Parmigiano-Reggiano cheese, creating a unique treat that’s perfect for any occasion. Ideal for gatherings or as a special snack, these cookies are sure to impress with their gourmet taste and simple preparation.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (softened)
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons fresh rosemary (finely chopped)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together flour, sugar, salt, and pepper until combined.
- In another bowl, cream softened butter and grated Parmigiano-Reggiano until light and fluffy.
- Gently fold in the chopped rosemary into the butter-cheese mixture.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop tablespoon-sized amounts of dough onto a parchment-lined baking sheet, spacing them an inch apart.
- Bake for 12-15 minutes or until edges are lightly golden but centers remain soft.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 100
- Sugar: 1g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg