Home - Appetizers - Parmesan Herb Shortbread Squares

Parmesan Herb Shortbread Squares

5 from 1 community review

This post may contain affiliate links. Please read my disclosure policy.

These savory shortbread cookies are buttery, crisp, and incredibly snackableโ€”perfect for anyone who loves a balance of salty, cheesy flavor with just a hint of sweetness. Flavored with grated Parmesan cheese, chopped fresh herbs, black pepper, and a touch of sea salt, theyโ€™re the kind of savory treat that disappears quickly (especially with a glass of wine nearby).

A gray plate with square-shaped shortbread biscuits, some with scalloped edges, sprinkled with crumbs. Fresh rosemary garnishes the arrangement, adding a touch of green. The background is a soft, textured gray surface.

If youโ€™re the type who likes to nibble something savory while sipping wine or a cocktail, this Parmesan savory shortbread recipe belongs in your regular baking rotation. But even if youโ€™re not in it for the wine, they’re just as good served as a pre-dinner bite, an afternoon snack, or alongside a cup of tea or espresso.

The magic of this savory shortbread is that the recipe is that it’s a twist on a basic shortbread cookie dough, but nutty grated Parmesan cheese and cracked black pepper bring a grown-up flavor, and bit of cornmeal adds a sandy, melt-in-your-mouth texture.

A plate of square cookies garnished with rosemary on a light gray surface. Nearby are a glass of red wine, a small jar of spices, and a wine bottle on a wooden coaster. A white cloth is also visible.

Parmesan Herb Shortbread Squares

Karen Tedesco
These savory shortbread cookies are buttery, crisp, and incredibly snackableโ€”perfect for anyone who loves a balance of salty, cheesy flavor with just a hint of sweetness. Flavored with grated Parmesan cheese, chopped fresh herbs, black pepper, and a touch of sea salt, theyโ€™re the kind of savory treat that disappears quickly (especially with a glass of wine nearby).
Print
5 from 1 community review
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizers
Cuisine Baking
Servings 16 servings

Ingredients

  • 1ยฝ cups (180 g) all-purpose flour
  • ยฝ cup (65 g) stoneground cornmeal
  • โ…“ cup (35 g) finely grated Parmesan cheese
  • 2 teaspoons fresh chopped thyme or rosemary
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon fine sea salt
  • 1 cup (2 sticks) (227 g) butter, cut into cubes
  • โ…” cup (80 g) confectionersโ€™ sugar

Instructions 

  • Adjust your oven rack to the middle position and preheat the oven to 325 (160 C) degrees.
  • Put 1ยฝ cups all-purpose flour, ยฝ cup stoneground cornmeal, โ…“ cup finely grated Parmesan cheese, 2 teaspoons fresh chopped thyme or rosemary, 2 teaspoons freshly ground black pepper, and 1 teaspoon fine sea salt in a medium bowl. Whisk together to blend.
  • Put the butter and confectioner's sugar in a food processor work bowl and pulse until blended and creamy. Add the flour mixture and pulse just until a soft dough forms (about 30 seconds).
  • Pat the dough in an even layer in 9-inch round or square tart pan with a removable bottom. It may feel sticky – you can cover the dough with a piece of parchment paper or plastic wrap while your press.
  • Bake 35-40 minutes, or until the top is very lightly golden and the dough feels set when pressed gently.
  • Cool the pan on a rack 10 minutes, then unmold the shortbread and cool 10 more minutes. While itโ€™s still warm, cut the shortbread with a large, sharp knife into 16 squares or 12 wedges.

Karen’s Notes and Tips

  • Store the shortbread in a covered container up 3-4 days.

Nutrition

Calories: 81kcal Carbohydrates: 19g Protein: 3g Fat: 1g Sodium: 198mg Fiber: 1g Sugar: 1g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Recipe developer Karen Tedesco of the popular website Familystyle Food in her kitchen making a kale salad.

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

5 from 1 vote (1 rating without comment)

Leave a comment and star rating

Do you have a cooking question? Leave your comment below and let me know how I can help.

Did you love this recipe? Just click on the stars to leave a rating!

Recipe rating




Share your photo!Inspire others by uploading an image of your creation along with your review. The maximum upload file size: 512 MB. You can upload: image. Drop files here

You may want to read my commenting policy before joining the conversation.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

12 Comments

  1. Hi Karen,

    What a delight. I have come to enjoy savory shortbreads, and this sounds wonderful. The bend of black pepper and Parmigiano is quit tempting. Also I would imagine that the play between the a.p. flour, brown rice flour, cornmeal and confectioner’s sugar lends this shortbread a most complex and pleasing texture. Brava! Nice job! I have to try this.

  2. stoneground cornmeal? is it a special kind?
    thanks in advance

    1. Hi Pearse – good question. Stoneground cornmeal is just coarsely textured, like polenta, rather than the more finely milled corn flour. As long as you buy “cornmeal” and not corn flour it will work just fine.

    2. Also, if you’d rather leave out the cornmeal entirely, just use an additional 1/2 cup rice flour.

      1. this is my new favorite snack to have when i have people over for drinks

        and i actually omitted the rice flour and did an extra 1/2 cup cornmeal and it was still great!

  3. This is a great idea. I like shortbreads any day and since I have a savory tooth, this would be perfect for friday night with wine. I will try this ๐Ÿ™‚

    1. Kankana – That’s what I love to hear! I hope you enjoy both Friday night pleasures.

  4. This shortbread sounds so good! I don’t think I’ve ever had a completely savory shortbread before, but I’m definitely up for the challenge. ๐Ÿ™‚

  5. I’m the girl that sprinkles black pepper on almost everything, so these shortbread are my kind of snack!

    1. I knew you were my kind of girl! A little spicy.

    1. Marta – never?! It’s time to get introduced to shortbread for sure. ๐Ÿ˜‰