Parmesan Herb Shortbread Squares
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).
Equipment
- 9-inch baking pan with removable bottom square or round
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.
Notes
- Store the shortbread in a covered container up 3-4 days.
Nutrition
Calories: 81kcalCarbohydrates: 19gProtein: 3gFat: 1gSodium: 198mgFiber: 1gSugar: 1g
