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Savory Rosemary Parmesan Snowflake Cookies

Elegant, buttery savory shortbread cookies flavored with fresh rosemary and sharp Parmesan cheese. shaped like snowflakes for the holidays.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Appetizer, Snack
Cuisine: American, Holiday
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup unsalted butter softened
  • 2 cups all-purpose flour
  • 1 cup Parmesan cheese finely grated
  • 2 tbsp fresh rosemary finely chopped
  • 1 tsp black pepper cracked
  • 0.5 tsp sea salt
  • 0.5 tsp garlic powder optional

Equipment

  • Stand mixer or hand mixer
  • Baking sheet
  • Snowflake cookie cutter
  • Rolling pin

Method
 

  1. Wash rosemary and chop finely. Grate Parmesan cheese.
  2. In a large bowl, cream softened butter until smooth.
  3. Mix in Parmesan, rosemary, pepper, salt, and garlic powder.
  4. Gradually add flour, mixing on low until just combined and crumbly. Do not overmix.
  5. Form dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Roll out dough on a floured surface to 1/4-inch thickness.
  8. Cut into snowflake shapes and arrange on baking sheet.
  9. Bake for 12-15 minutes until edges are lightly golden. Cool on wire racks.

Notes

Chill the cut shapes for 10 minutes before baking to help them hold their sharp edges.