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!