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Parmesan Rosemary Shortbread recipe

Tender shortbread wedges, flavored withParmesan and rosemary, is served topped with a spiced cranberrycompote.

Recipe: Parmesan RosemaryShortbread

1 cup (4-ounces) Parmesan cheese, freshlygrated
4 tablespoons unsalted butter, slightly softened, cut into chunks
1/2 cup all-purpose flour
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
1/4 cup toasted walnuts, chopped
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
For Topping:
1 (12-ounce) package cranberries
1 1/2 cups granulated sugar
3/4 cup water
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 medium onion, chopped
1 medium apple, cored, chopped
1 tablespoon red wine vinegar
Optional Toppings:
Cheddar slices, Gruyere slices, walnuts

  • Preheat oven to 425°F (220°C).Mix Parmesan and butter in food processor until mixture resemblescoarse crumbs, using on/off motion. Add flour, rosemary, walnuts,pepper and salt. Process until ingredients hold together.
  • Remove dough from bowl. Divide dough intotwo equal halves. On a lightly floured surface, roll each halfinto a circle about 7-inches round and 1/8-inch thick. Cut intoeight wedges. Transfer wedges to a cookie sheet. Bake until goldenaround edges, about 6 to 8 minutes. Remove from cookie sheetand cool on wire rack. Store in a covered container up to oneweek or freeze for up to two weeks.
  • For topping, combine cranberries, sugar,water and spices in large saucepan. Bring to a boil. Reduce heatto medium and cook 10 minutes or until mixture thickens. Stirin onions, apple and vinegar. Cook over medium heat 15 minutes.Cool and store covered in refrigerator for up to two weeks.

    Makes 16 servings.

    Recipe provided courtesy of the AmericanDairy Association.

    FOOD: Popi's Parmesan and Rosemary Shortbread

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