Some friends stopped by for a glass of Cava the other night and I wanted to serve them something to nibble on along with the Cava. The Rosemary Parmesan Shortbreads are perfect with a little bubbly. It is something I always like to have on hand when I am at my casa in San Miguel de Allende, for I have two huge Rosemary bushes out on one of the patios and I can buy my Parmesan right around the corner at my favorite little deli and cheese shop, La Cueva. Plus, it is something different that my friends in San Miguel haven't had. It is a treat in Denver as well!My marble counter tops in my Denver kitchen makes rolling out the dough a breeze.
Rosemary Parmesan Shortbread
1 cup all-purpose flour
1 tsp. fresh Rosemary, finely chopped
6 tablespoons cold butter, cut into slices
1 1/2 cup finely grated Parmesan cheese
Preheat oven to 350'.
Put all ingredients into a food processor (in my case, my Cuisinart Mixer) and pulse to form a smooth dough. Roll dough out on a floured surface to a skinny 1/4" thickness. Using a pastry cutter, cut the dough ( I use a 1 1/4" to 1 1/2" round). Place dough, about 1/2" apart, on two cookie sheets lined with parchment paper. Bake until slightly browned for about 8 minutes. When done, cool on a wire rack.
I have frozen them and pulled the out of the freezer when needed.
It's a great snack. Enjoy!!!!