Buttery, delicate and full of flavor, these shortbread cookies are perfect for a holiday cheese tray or just by themselves!
Author: Maria Tadic
Recipe type: Snacks
1 cup all purpose flour
1 cup whole wheat pastry flour
½ cup powder sugar
1 tbsp finely chopped fresh rosemary
½ grated parmesan cheese
1½ sticks salted butter, room temperature
2 tbsp ice water (ice removed), added one tbsp at a time
In a food processor, add the flour, sugar, rosemary and parmesan cheese. Pulse a few times until blended.
Add in the butter and pulse a few more times until the dough starts to come together. Add in 1 tbsp of the ice water at a time. You may not need both. Pulse a few times until dough starts to form a ball in the processor bowl.
On a sheet of plastic wrap, dump out the dough and form into a ball with cold hands. Roll dough ball into a square-shaped log thats about 1.5" by 2". Roll plastic wrap tightly around log.
Refrigerate dough for 1 -2 hrs to allow butter to re-harden.
Preheat oven to 350F.
Slice dough log into ½" pieces. Lay slices on cookie tray lined with parchment paper or silpat about 1" apart.
Bake cookies for about 20 minutes or until lightly golden on the edges.
Sprinkle with flaked sea salt for extra flavor. Cookies for keep for about a week in an air tight container.