Ingredients

The following ingredients have 4 Servings
  • 1¾ cups all-purpose flour
  • ¾ cup plus 2 tablespoons grated parmesan cheese (about 2½ ounces)
  • 1 teaspoon coarse kosher salt
  • 1 small garlic clove, minced
  • 2 tablespoons fresh rosemary, minced 
  • 2 tablespoons milk
  • 1 cup (2 sticks) unsalted butter, chilled (cut into ½-inch cubes)

Instruction

  • Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, ¾ cup Parmesan cheese, salt, garlic, and rosemary in a food processor.
  • Add butter and pulse until dough begins to come together. Add milk and pulse until it forms a dough.
  • Remove from food processor and gather the dough into a ball. Divide dough in half. Roll each half into a 12-inch log, wrap with plastic wrap and chill for at least an hour.
  • Once chilled, slice each log into thin rounds and transfer to a baking sheet lined with parchment or a Silpat. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the rounds.
  • Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.