Ingredients
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1/2
-
1/2
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1/8 - 1/4
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3/4
-
1/3
-
1/4
-
1/4
-
-
-
-
-
-
-
-
Directions
Rosemary and Parmesan Shortbread, I had this at a party, last year before Christmas, and spent 2+ hours looking for it finally found it at the Washington Times website; it is a Bev Bennett recipe, and is nice and different may be served with recipe#347481, or is great stand alone!, Amount of fresh rosemary was perfect used coarse sea salt and I’d reduce that a little Excellent wine cookie , Use a little less coarse sea salt Otherwise, really good
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Steps
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1
Done
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Preheat Oven to 375 Degrees. |
|
2
Done
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Cream Together Butter, Parmesan and Sugar at Med. Speed in Bowl of Electric Mixer. Scrape Down Contents. |
|
3
Done
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Mix Together Flour, Cornmeal, Salt and Rosemary in a Bowl. Add to the Creamed Mixture, a Little at a Time. |
|
4
Done
|
Remove Dough from Bowl and Form Into a Log Approximately 9 Inches Long. Wrap in Plastic Wrap and Chill For 1 Hour. |
|
5
Done
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Cut Log Into Slices Slightly Wider Than 1/4 Inch. Place on Parchment Lined Baking Sheet. |
|
6
Done
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Bake in Pre-Heated Oven For 13-15 Minutes or Until Shortbread Turns Faintly Brown on Top and Light Brown on Bottom. Remove from Oven. Cool Shortbread on Wire Rack. |
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7
Done
|
Makes 32 Slices of Shortbread. May Be Wrapped in Heavy Duty Foil and Frozen For 1 Month. to Serve, Spread Frozen Shortbread on a Baking Sheet. Warm in a 325 Degree Oven For 5 Minutes. |
