Savory Parmesan Rosemary Shortbread Cookie Recipe
Savory, buttery, and lightly nutty, these Parmesan Rosemary & Pistachio Shortbread Cookies are perfect for anyone who prefers a snack over a sweet treat. They come together easily, bake beautifully, and make a delicious addition to charcuterie boards, wine nights, or cozy seasonal gatherings.
Ingredients
- 1 cup flour
- 1 cup parmesan cheese
- ½ cup butter 1 stick, softened
- 1 egg
- 1 tbsp fresh rosemary chopped
- ½ cup pistachios chopped
- Salt and black pepper to taste
Instructions
- Add all ingredients in a bowl and mix until a soft dough forms.
- Shape the dough like a log with diameter approximately 3”.
- Wrap it tightly on a plastic film and refrigerate for 30 minutes.
- Cut the cookies into 1/4” thick and place it on a prepared baking sheet pan with parchment paper.
- Bake in a preheated oven to 350F degrees for 15 minutes.
- Let it cool completely before moving them into a rack or plate. Enjoy!
Video
Notes
- Use softened butter, not melted. Softened butter mixes into the dough more evenly, giving the cookies their signature buttery crumb. Melted butter will make the dough too soft and change the texture.
- Chill the dough for clean slices. Shortbread dough needs time to firm up so it doesn’t crumble when sliced. If you’re having trouble, pop it back in the fridge for another 10 minutes.
- Use finely grated Parmesan cheese. The finer the cheese, the more evenly it will incorporate into the dough. This ensures every cookie has that savory, cheesy flavor in every bite.
- Don’t skip the salt and pepper. It might feel odd seasoning a cookie, but these flavors bring everything together and enhance the rosemary and cheese!
- Don't over bake! Shortbread should just be starting to turn golden brown around the edges when it is ready. If you over bake it, it might become too hard!
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