Parmesan Rosemary Savory Shortbread

rosemary shortbread on parchment paper

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These are quite lovely for an herb-themed gathering and can be served stacked in cupcake papers on a tray! Making it easy for guests to hold them while sipping a beverage. 


  • 1 1/4 all-purpose flour (make sure it is fresh)
  • 1 cup shredded parmesan cheese 
  • 1 tablespoon minced rosemary leaves
  • 24 drops rosemary essential oil
  • 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 1/2 cup good quality butter at room temperature
  • A few extra sprigs of fresh rosemary for decoration


  1. In the bowl of a food processor fitted with the blade attachment, put the flour, parmesan, salt, pepper, and minced rosemary in the bowl and pulse just until combined. Add the softened butter and pulse until combined. If it seems very dry (it depends on the butter), add about 1/2 teaspoon of water at a time through the tube as you pulse to combine. 
  2. Turn the dough onto a piece of plastic wrap and shape it into a disc and then wrap and refrigerate for at least 30 minutes.
  3. Roll out the dough between two sheets of waxed paper to prevent sticking and roll about 1/4″ thickness. Place the rosemary leaves around the dough leaving space to use a 2″ round cutter to cut the circles. Before cutting, place the waxed paper on top and roll gently to press the leaves into the dough. Then place on a baking sheet lined with parchment paper and repeat until all the dough is used up.
  4. Bake in a 350º oven for about 12 minutes. Do not over-bake! 


This recipe was adapted from The View From Great Island.