Rosemary Parmesan Shortbread.

For a “Secret Santa” gift exchange, I was asked to make a savory treat to counteract all of the sweets that are so readily available this time of year.  I was intrigued by this recipe, as it called for powdered sugar in addition to the parmesan and rosemary.

The Husby walked into the kitchen while these were in the oven and said,

“Are you making fettuccine alfredo?  I thought you were baking today.”

Overall, I was pretty pleased with these.  They’re definitely different, but the balance of the sweet and savory was just right.  And even though they were met with mixed reactions from those who tried it (the Husby wasn’t a fan but the Fruitaholic kept asking for more), I can see myself making these again and serving them alongside a nice big bowl of pasta.

 

Rosemary Parmesan Shortbread – from Food Network

– 2 Cups Flour

– 1 Cup Confectioners Sugar

– 2 tsp. Fresh Rosemary, finely chopped

– 1/2 tsp. Salt

– 1/2 Cup Grated Parmesan

– 2 Sticks Unsalted Butter, at room temperature

– 1 tsp. Water

Using a hand mixer, combine the flour, sugar, rosemary, salt and parmesan.  Add the butter and water and pulse until a soft dough forms.

Spread a large sheet of plastic wrap onto a work surface and transfer the dough onto it.  Form the dough into a log along the long edge of the plastic wrap.  Roll the log into the plastic wrap and twist ends until the log is tight and compact.  Chill in the refrigerator for 1 hour, until firm.

Preheat oven to 375 and line a baking sheet with parchment paper.   Slice the log into 1/3 inch thick slices and arrange on baking sheet.  Bake for 12-14 minutes, until edges begin to brown.

Cool shortbread on the baking sheet for 5 minutes before transferring to a wire rack to completely cool.  Store in an airtight container at room temperature.