Walnut, Parmesan & Rosemary Savory Shortbread Cookies

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

Bake Time12

Total Time42

Servings:48 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.

Notes

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.

Nutrition