Parmesan, Rosemary and Thyme Shortbread

Okay, this is a day late. Oops!

So I kinda love how this picture turned out. I tried to be all fancy by pressing fresh rosemary leaves into the uncooked shortbread, but apparently I didn’t press hard enough. Again, oops! But with that said, I kinda love the curlicues that showed up. They’re so cute!

The rich, warm aroma of parmesan cheese baking filled our house for hours. The funny thing was I was making a chicken, tortellini soup in the slow cooker at the same time, so between the parmesan, Italian herbs, and the garlic you woulda thought you were sitting in a warm, Italian grandmother’s kitchen as she was wiping her hands on her apron, encouraging you to eat more, telling you you’re too skinny (all with a wonderfully expressive Italian accent).

I love making shortbread. It’s so easy (this took about 10 minutes to prep) and yet your audience (even if it’s just you) will lather on the praise for your brilliant baking abilities.

One thing about this version is that it is extremely parmesan strong. So strong to the point that you might feel like you’re diving into a wheel of parmesan. I couldn’t really taste the rosemary or thyme, and although they’re really good I would have preferred a balance of the herbs and parmesan.

Parmesan, Rosemary, and Thyme Shortbread (recipe care of savorysimple.net)

INGREDIENTS: 4 ounces unsalted butter (room temperature), 3 ounces grated Parmesan cheese (about 2 cups; grate it yourself for the best flavor), 1/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon chopped fresh thyme leaves, 1/2 teaspoon chopped fresh rosemary, 6 1/4 ounces all-purpose flour (approximately 1 1/4 cups), 1 tablespoon water

DIRECTIONS: Place the butter in a stand mixer with the paddle attachment and mix on medium-low speed until creamy. Add the parmesan, salt, pepper, herbs and flour one at a time until evenly combined. Last, add 1 tablespoon of water to help bring the dough together. Flatten the dough and wrap in plastic film. Chill until firm, at least 30 minutes.  While the dough is chilling, place a rack on the center shelf and preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.  On a lightly floured surface (or between two sheets of parchment paper), roll the dough to approximately 1/4-inch thick. Use a 1 1/2-inch cookie cutter to make small crackers, re-rolling the dough as needed. (An alternative method is to chill the dough in the shape of a log and then slice it, but the rounds might not be as uniform). Place the crackers on the prepared sheet pan (they shouldn’t spread much, but leave a bit of room to be safe). Chill for 15 minutes, then bake until lightly golden on the bottom, 16-21 minutes. Allow to cool to room temperature before serving.  Store leftovers in an airtight container at room temperature for up to one week. 

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