Here is a reicpe for savory shortbread:
Parmesan Rosemary Shortbread
Ingredients:
1 cup (4 ounces) Parmesan cheese, freshly grated
4 tablespoons unsalted butter, slightly softened, cut into chunks
1/2 cup all-purpose flour
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
1/4 cup toasted walnuts, chopped
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
Instructions:
1. Preheat oven to 425° F. Mix Parmesan and butter in food processor until mixture resembles coarse crumbs, using on/off motion. Add flour, rosemary, walnuts, pepper and salt. Process until ingredients hold together.
2. Remove dough from bowl. Divide dough into two equal halves. On a lightly floured surface, roll each half into a circle about 7-inches round and 1/8-inch thick. Cut each half into eight wedges. Transfer wedges to a cookie sheet. Bake until golden around edges, about 6 to 8 minutes. Remove from cookie sheet and cool on wire rack. Store in a covered container up to one week or freeze for up to two weeks.
Makes 16 servings.
Enjoy!
Sincerely, Diana
Diana's Desserts
