Parmesan Rosemary Shortbread

Make these your own by finding particular flavors that you enjoy. My favorite add ins: a couple tablespoons chopped walnuts, hazelnuts, or pecans, Aleppo pepper to taste, or substitute thyme for the rosemary.

• 1 stick plus 2 T. unsalted butter (Danish butter is the best), room temperature

• 1 T. minced rosemary

• 1-2 T. Herbes de Provence

• 1 to 1 1/2 c. shredded Parmesan (I use a microplane)

• 1 cup AP flour

• salt/pepper to taste

• Maldon salt for garnish

Directions

• Cream the butter together with the herbs, Parmesan, and salt and pepper.

• Add 1 cup of flour, and just blend it in — don’t beat it too long or the cookies will be tough. If dough seems too dry, add 1 – 2 T. more butter, or up to 1/8 cup of water.

• Roll the dough into a log on a lightly floured surface. I usually cut in half and make two rolls — easier to handle) thinking of what size cookie you want — usually 1 1/2 inch inches in diameter for me. Wrap tightly in Saran Wrap and refrigerate for at least one hour.

• When dough is firm, unwrap and slice into 1/4 ” to 1/2″ slices — no thinner or they’ll melt before they cook. Place th slices on a parchment lined baking sheet. Sprinkle with some freshly ground salt aool nd pepper — and maybe some minced walnuts?

• Bake at 350 degrees F for about 15 – 18 minutes or until very lightly golden brown. I start checking the color at 12 minutes.

• Cool on a baking rack. Sprinkle with a few flakes of Maldon salt.