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:
When you’re ready for dessert, here are sweet shortbread recipes to try:
- Classic Buttery Shortbread Cookies
- Chocolate 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.
Walnut, Parmesan & Rosemary Savory Shortbread Cookies
Ingredients
- 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
Instructions
- 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.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
These were delicious! Perfect addition to a cracker basket.
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!