ROSEMARY PARMESAN SHORTBREAD

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Contributed by Mary Jo Tansy; Original from Five Ingredient Fix
  • 2 t. fresh Rosemary, finely chopped
  • 1/2 c. grated Parmesan
  • 1 c. Butter (room temperature)
  • 2 c. Flour
  • 1 c. Powdered sugar
Mix flour, sugar, Parmesan, and rosemary in a medium bowl. Cut in butter and mix until soft dough forms.

Turn out onto plastic wrap and form dough into a log about 3 inches in diameter. Refrigerate for 2 hours until firm. Slice into quarter-inch cookies and place on a parchment-lined cookie sheet.

Bake at 375° 12-14 minutes until very lightly browned. Let cool and serve.



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