Savoury Rosemary Shortbread Cookies

By Lisa P – Toronto, ON
Savoury Rosemary Shortbread Cookies
  • Prep Time: 10
  • Total Time: 30

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About this Recipe

These are dangerously delicious!


1 cup Flour
.5 cup Chilled Butter Stick (cut into 1/2 inch chunks)
1 tsp salt
.5 cup Grated Parmesan Cheese
1 bunch Fresh Rosemary (5 sprigs)
3 Cloves of Garlic - Grated finely


Prep all ingredients as specified above & preheat oven to 350 degrees.

In a mixing bowl add the flour, garlic, and parmesan cheese, and salt (I like to reserve a bit to top the savoury cookies with - maybe 5 tsps) - mix well.

Remove the fresh rosemary from it's stem and mix it into bowl contents.

Using a spoon/your hands add the chunks of butter into the mixture and mix until blended all together and the dough forms a ball (this will take a few mins of mixing).

Make small balls out of the dough mix, and press them flat on a baking sheet (I like to put parchment paper underneath them) as you press them flat take a bit of the reserved grated parmesan and kind of press it into the tops of the cookies.

Then pop them in the oven for 10-18 minutes (watch them closely as they seem to go from perfect to burnt quickly).

Once they are golden brown (and before the cheese on top burns) take them out of the oven and let them cool.

Store in an airtight container and they wll last for over a week (if you don't eat them all!)


You can really add anything you like into them - I've tried with cooked and cut up bacon bits etc.!

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