Savory Shortbread

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:

four photos showing how to mix savory shortbread dough in a food processor
1. Pulse the walnuts and rosemary with the flour. 2. The nuts and herbs should be finely ground. 3. Add the parmesan and pulse a few times to mix. 4. Add the butter.
four photos showing how to form savory shortbread dough.
1. The dough will look crumbly but should hold together. 2. Turn the dough out and knead together. 3. Form the dough into a log shape. 4. Wrap the dough in plastic and continue rolling to 12″ long. Refrigerate the dough.
three photos showing how to slice and bake rosemary parmesan shortbread
Unwrap the chilled dough and slice to 1/4″ thick.
showing rosemary shortbread before and after baking
1. Line the shortbread onto a sheet pan and top with rosemary leaves. 2. Bake until lightly browned around the edges.

When you’re ready for dessert, here are sweet shortbread recipes to try:

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Print Recipe
4.50 from 28 reviews

Walnut, Parmesan & Rosemary Savory Shortbread Cookies

These Savory Shortbread Cookies are so pretty and so tasty. These would be a great addition to your next charcuterie board.
Prep Time30 minutes
Bake Time12 minutes
Total Time42 minutes
48 cookies
Save Recipe


  • 7 ½ oz unbleached all purpose flour (1 ½ cups, see note)
  • 1 ½ oz walnut pieces (¼ cup)
  • 1 tablespoon fresh rosemary (chopped finely)
  • 1 teaspoon granulated sugar
  • ½ teaspoon table salt
  • 4 oz shredded parmesan cheese (1 cup)
  • 4 oz unsalted butter (cut into 1″ cubes)
  • 1 egg white (whisked)
  • Whole rosemary leaves for garnish


  • Place 7 ½ oz unbleached all purpose flour, 1 ½ oz walnut pieces, 1 tablespoon fresh rosemary, 1 teaspoon granulated sugar and ½ teaspoon table salt in the bowl of a food processor. Pulse until the walnuts are finely ground. Add 4 oz shredded parmesan cheese. Pulse a few times to combine.
  • Toss in 4 oz unsalted 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 ½ sheet pan with parchment paper or a silicone baking mat.
  • Slice the log into ¼" thick rounds. Line the cookies on the prepared sheet pan about ½" 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.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.


Serving: 2cookie | Calories: 39kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 25mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 61IU | Vitamin C: 0.02mg | Calcium: 2mg | Iron: 0.2mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!


  1. This was sooo good!
    I halved the recipe, and didin’t measure exactly- adding ingredients as dough needed it-using more butter, less parmesan, more walnuts and rosemary (why not?). Definitely a keeper!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating