ROSEMARY-PARMESAN SHORTBREAD
2 cups unbleached all-purpose flour
1 cup powdered sugar
2 teaspoons finely chopped fresh rosemary
½ teaspoon salt
½ cup finely grated Parmesan cheese
½ pound (2 sticks), unsalted butter, at room temperature
1 teaspoon water, if needed
Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft
dough forms; the dough should hold together when squeezed with your hands. If it doesn't, add the water and pulse until combined. Spread a large sheet
of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along one edge of
the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about
2½ inches in diameter.
Chill in the refrigerator until firm, about 1 hour.
Preheat the oven to 375ºF.
Line two baking sheets with parchment sheets or silicone baking mats.
Slice the dough log into ã-inch-thick slices and place on the lined sheets, about 1 inch apart. Bake until the edges are just beginning to brown, 12 to
14 minutes.
Cool the slices on the sheet for 5 minutes, then transfer them to wire racks to cool completely. Store the shortbread in an airtight container at room
temperature until ready to serve.
What makes this recipe really sing:
These shortbread are a cross between a cookie and a cracker and are fantastic with wine or cocktails. They are both sweet from the sugar and savory from
the rosemary and Parmesan, and are the perfect nibble for a predinner champagne toast.
What to toss in if you have it:
Spoon a little fresh ricotta on top of these and sprinkle some gray or pink sea salt over the top. Your guests will be surprised at the flavor and texture
combination and will devour them.
YIELD: ABOUT 2 ½ DOZEN
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
_._,_._,_
2 cups unbleached all-purpose flour
1 cup powdered sugar
2 teaspoons finely chopped fresh rosemary
½ teaspoon salt
½ cup finely grated Parmesan cheese
½ pound (2 sticks), unsalted butter, at room temperature
1 teaspoon water, if needed
Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft
dough forms; the dough should hold together when squeezed with your hands. If it doesn't, add the water and pulse until combined. Spread a large sheet
of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along one edge of
the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about
2½ inches in diameter.
Chill in the refrigerator until firm, about 1 hour.
Preheat the oven to 375ºF.
Line two baking sheets with parchment sheets or silicone baking mats.
Slice the dough log into ã-inch-thick slices and place on the lined sheets, about 1 inch apart. Bake until the edges are just beginning to brown, 12 to
14 minutes.
Cool the slices on the sheet for 5 minutes, then transfer them to wire racks to cool completely. Store the shortbread in an airtight container at room
temperature until ready to serve.
What makes this recipe really sing:
These shortbread are a cross between a cookie and a cracker and are fantastic with wine or cocktails. They are both sweet from the sugar and savory from
the rosemary and Parmesan, and are the perfect nibble for a predinner champagne toast.
What to toss in if you have it:
Spoon a little fresh ricotta on top of these and sprinkle some gray or pink sea salt over the top. Your guests will be surprised at the flavor and texture
combination and will devour them.
YIELD: ABOUT 2 ½ DOZEN
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
_._,_._,_
