Savory Lemon-Rosemary Shortbread Cookies

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Desserts


  • all-purpose flour: 2 cups
  • confectioners' sugar: 1 cup
  • Parmesean Chees, grated: 1/2 cup
  • fresh thyme, chopped: 2 tsp
  • lemon zest: 2 tsp
  • salt: 1/2 tsp
  • unsalted butter, cold and cut into small pieces: 1 cup or 2 sticks


  1. Pulse the flour, confectioners' sugar, cheese, thyme, lemon zest, and salt in a food processor until blended. Add the butter and pulse until a soft dough forms, about 30 seconds.
  2. Turn the dough out onto a lightly floured surface and roll into a 16-inch long log. Wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
  3. Turn the function dial to Cookies.. Turn the temperature dial to 350 degrees and preheat the oven.
  4. Meanwhile, cover both oven wire racks with foil. Cut the dough into 1/4-inch thick slices, making a total of 48 slices. Place the cookies on the racks.
  5. Place the cookies in the oven on position 2 and 3 and bake until the cookies are golden, about 15 – 20 minutes, rotating the wire racks halfway though baking time.

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