These Savory Shortbread Cookies are so pretty and so tasty. They have bold flavor thanks to walnuts, parmesan and fresh rosemary. These would be a great addition to your next charcuterie board.
If you spend any time at all looking at social media, you probably know that Charcuterie boards are all the rage. I can see why they’re so popular. They’re a wonderful centerpiece for a party table, they look great in photos and they offer endless possibility for creativity.
These savory shortbread cookies would be a lovely addition to any charcuterie board, but they’re also perfect as a quick snack.
They keep in a cookie jar for the better part of a week. You can customize the flavor by swapping out any nut, cheese or herb as you prefer.
They’re also a great make-ahead treat. The dough can be refrigerated for several days or frozen for up to 3 months.
Scroll through the step by step photos to see how to make savory cookies:
When you’re ready for dessert, here are sweet shortbread recipes to try:
- Classic Buttery Shortbread Cookies
- Lemon Filled Shortbread
- Rose Shortbread
- Sablé Cookies
- Tahini Shortbread
- Apricot Lavender Shortbread
- Creme Brulee Shortbread
- Peppermint Bark Shortbread
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 1 1/2 cups (7 1/2oz, 212g) unbleached all purpose flour
- 1/4 cup (1 1/2 oz, 42g) walnut pieces
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon granulated sugar
- 1/2 teaspoon table salt
- 1 cup (4 oz, 112g) shredded parmesan cheese
- 1 stick (4 oz, 112g) unsalted butter, cut into 1" cubes
- 1 egg white, whisked
- Whole rosemary leaves for garnish
- Place the flour, walnuts, rosemary, sugar and salt in the bowl of a food processor. Pulse until the walnuts are finely ground. Add the parmesan. Pulse a few times to combine.
- Toss in the butter cubes and process until the dough comes together. Dump the dough onto a sheet of plastic wrap or waxed paper. Form the dough into a 12" log. Wrap and refrigerate for at least 1 hour or up to 3 days. At this point the dough can be frozen for up to 3 months.
- When you're ready to bake, preheat the oven to 375°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat.
- Slice the log into 1/4" thick rounds. Line the cookies on the prepared sheet pan about 1/2" apart.
- Brush the tops of the cookies with egg white and then press 2 rosemary leaves onto each cookie.
- Bake the cookies until they are lightly browned and center is set, about 10-12minutes. If you're oven bakes unevenly, rotate the tray halfway through baking.
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