Parmesan Herb Shortbread Squares
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These savory shortbread cookies are buttery, crisp, and incredibly snackable—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, they’re the kind of savory treat that disappears quickly (especially with a glass of wine nearby).
If you’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 you’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.
Mix the dough in a food processor, then press into a 9-inch tart pan with a removable bottom. Tip: Use a piece of parchment paper to help if the dough is sticky. Bake 35-40 minutes, until the top is lightly golden.
Cool about 20 minutes on a wire rack. Slice the shortbread into squares or triangles while it’s still slightly warm. 
Serve on a platter for an appetizer. The shortbread will keep at room temperature about 4 days.
Parmesan Herb Shortbread Squares
Equipment
Ingredients
- 1½ cups (180 g) all-purpose flour
- ½ cup (65 g) stoneground cornmeal
- ⅓ 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
- ⅔ cup (80 g) confectioners’ sugar
Instructions
- Adjust your oven rack to the middle position and preheat the oven to 325 (160 C) degrees.
- Put 1½ cups all-purpose flour, ½ cup stoneground cornmeal, ⅓ 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 it’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
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
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.
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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.
stoneground cornmeal? is it a special kind?
thanks in advance
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.
Also, if you’d rather leave out the cornmeal entirely, just use an additional 1/2 cup rice flour.
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!
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 🙂
Kankana – That’s what I love to hear! I hope you enjoy both Friday night pleasures.
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. 🙂
I’m the girl that sprinkles black pepper on almost everything, so these shortbread are my kind of snack!
I knew you were my kind of girl! A little spicy.
I don’t think that I ‘ve ever had a shortbread before. I like a nice glass of wine and if you say it goes well, I think it’s worth trying.
Marta – never?! It’s time to get introduced to shortbread for sure. 😉