Parmesan Rosemary Shortbread Rounds

• Vegetarian

• Produce

  • 1/2 Garlic clove, small
  • 1 tbsp Rosemary, Fresh

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Kosher salt, coarse

• Dairy

  • 1 cup Butter, unsalted
  • 2 tbsp Milk
  • 7/8 cup Parmesan cheese, grated

Found on bakerita.com

Ingredients

• 1¾ cups all purpose flour
• ¾ cup plus 2 tablespoons grated Parmesan cheese (about 2½ ounces)
• 1 teaspoon coarse kosher salt
• ½ small garlic clove, minced
• 1 tablespoon minced fresh rosemary
• 2 tablespoons milk
• 1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes

Directions

• Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, ¾ cup Parmesan cheese, salt, garlic and rosemary in processor. Add butter and pulse until dough begins to come together. Add milk and pulse until it forms a dough. Remove from food processor and gather dough into ball. Divide dough in half. Roll each half into 12-inch log, wrap with plastic wrap and chill for at least an hour. Slice each log into thin rounds and transfer to a baking sheet lined with parchment or a silpat. Sprinkle remaining 2 tablespoons Parmesan cheese over the rounds.
• Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.