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.

Walnut, Parmesan & Rosemary Savory Shortbread Cookies

Name: Walnut, Parmesan & Rosemary Savory Shortbread Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 12
Cuisine: baked goods
Ingredients: 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

Yield: 12 cookies

Prep Time: 30 minutes

Baking Time: 12 minutes

Total Time: 42 minutes

These Savory Shortbread Cookies are so pretty and so tasty. These would be a great addition to your next charcuterie board.

Ingredients

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

Instructions

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.