Rosemary Parmesan Shortbread
Rosemary Parmesan Shortbread
Ingredients:
- 1 cup butter
- 2 tbsp sugar
- 1 cup all purpose flour
- ¾ cup Corn Starch
- 1 tsp salt
- 100 grams parmesan cheese
- 1 tbsp chopped
fresh rosemary or 1 tsp dried rosemary
Preparation
and Cooking:
- Beat butter and sugar until light and
creamy.
- Add remaining ingredients and mix until
blended.
- On a lightly floured surface form two 10
inch logs.
- Wrap each log in plastic wrap and
refrigerate for 1 to 24 hours.
- Preheat your oven to 350°F.
- Grease or line baking sheets with
parchment paper
- Slice logs into ¼ inch slices.
- Place 2 inches apart on the baking
sheets.
- Bake for 15-17 minutes.
- Let cool on baking sheets for 5 minutes.
- Transfer to a wire rack until cool.
Enjoy!
