Orange Rosemary Parmesan Shortbread Cookies
These savory, zesty shortbread cookies scream holiday. They may just be one of the best Christmas cookies I ever made.
The combination of fresh rosemary, orange, and salty parmesan truly brings the holiday flavors to life. Ha, yes. I said parmesan. I won't be able to express with words how the buttery shortbreads with these herbal flavors work, but they are absolutely delicious.
This is my 3rd Christmas making these shortbread cookies. Unlike other Christmas baked goods, these are so easy, I'll never not make them!
I hope all the Christmas cookie enthusiast give this recipe a try. I always find Christmas cookies so whimsical and warm. Because what is better than getting to eat a variety of different cookies and sharing with people, is baking with friends and family. The whole experience in itself is unmatched. I think you can tell by now I'm obsessed with this holiday.
With busy schedules and life events, cookie making may not be on the top of your list every Christmas. I'm feeling it hard this year to find time so here is my attempt to participate in Christmas cookie making. These shortbread cookies are well worth making every single year. They're easy, and yummy. I hope you guys have fun making and eating them!
gather your ingredients
There are 2 ways to roll and cut these shortbread cookies. Rolling the dough out will ensure more even shapes and thickness.
Roll the dough out with a rolling pin in to a thin sheet of 1/4 inch thick dough, wrap with saran wrap and chill in the fridge. You can use a cookie cutter or a small glass to shape the cookies. Alternatively, you can roll the dough into a log and cut them into 1/4 inch pieces. I personally find the rolling pin method easier. Plus, the cookies will come out more uniform in thickness.
Rosemary Orange Shortbread with Salty Parmesan
Buttery shortbread cookies with fresh rosemary, orange, and salty parmesan.
Equipment
- Rolling Pin
- Baking sheets
- Baking mat
- Cookie cutter
- Measuring cups
- Electric mixer
Ingredients
- 2 springs fresh rosemary, finely chopped
- ½ cup parmesan, grated
- 2 cups flour
- ½ cup powder sugar
- 2 sticks unsalted butter, room temperature
- ¾ tsp salt
- 1 tsp orange, zested
Instructions
- In a bowl of a stand mixer, cream the butter for 2 minutes. Then add powder sugar and salt. Continue to mix for 2 more minutes until light and fluffy. The butter should appear more white in color.
- Add in flour, finely chopped rosemary, orange zest, and parmesan cheese. Mix on a low speed for 1 minute until well incorporated. Do not over mix the dough.
- Wrap the dough tightly with a saran wrap or store in a zip lock bag. Refrigerate for 1 hour. You can also let it chill over night and bake the next day.
- Pre-heat the oven to 350℉.
- Take the chill dough and transfer it to a baking mat. Roll out the dough with a rolling pin to 1/4 inch thick (You shouldn't need flour for dusting since the dough is cold. If flour is needed, only use a small amount as possible). Use a cookie cutter or a small glass to shape the cookies.
- Place the cookies 1/2 inch apart on the baking tray. Bake for 13-15 minutes. This will depend on how thick you roll out the dough. Keep an eye out for light brown edges.
- Let cool before serving. Enjoy!