Savory Shortbread
These Savory Shortbread Cookies are so pretty and so tasty. They have bold flavor thanks to walnuts, parmesan and fresh rosemary. These would be a great addition to your next charcuterie board.
If you spend any time at all looking at social media, you probably know that Charcuterie boards are all the rage. I can see why they’re so popular. They’re a wonderful centerpiece for a party table, they look great in photos and they offer endless possibility for creativity.
These savory shortbread cookies would be a lovely addition to any charcuterie board, but they’re also perfect as a quick snack.
They keep in a cookie jar for the better part of a week. You can customize the flavor by swapping out any nut, cheese or herb as you prefer.
They’re also a great make-ahead treat. The dough can be refrigerated for several days or frozen for up to 3 months.
Scroll through the step by step photos to see how to make savory cookies:
When you’re ready for dessert, here are sweet shortbread recipes to try:
- Classic Buttery Shortbread Cookies
- Chocolate Shortbread Cookies
- Lemon Filled Shortbread
- Rose Shortbread
- Sablé Cookies
- Tahini Shortbread
- Apricot Lavender Shortbread
- Creme Brulee Shortbread
- Peppermint Bark Shortbread
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Walnut, Parmesan & Rosemary Savory Shortbread Cookies
Ingredients
- 7 ½ oz unbleached all purpose flour (1 ½ cups, see note)
- 1 ½ oz walnut pieces (¼ cup)
- 1 tablespoon fresh rosemary (chopped finely)
- 1 teaspoon granulated sugar
- ½ teaspoon table salt
- 4 oz shredded parmesan cheese (1 cup)
- 4 oz unsalted butter (cut into 1″ cubes)
- 1 egg white (whisked)
- Whole rosemary leaves for garnish
Instructions
- Place 7 ½ oz unbleached all purpose flour, 1 ½ oz walnut pieces, 1 tablespoon fresh rosemary, 1 teaspoon granulated sugar and ½ teaspoon table salt in the bowl of a food processor. Pulse until the walnuts are finely ground. Add 4 oz shredded parmesan cheese. Pulse a few times to combine.
- Toss in 4 oz unsalted butter cubes and process until the dough comes together. Dump the dough onto a sheet of plastic wrap or waxed paper. Form the dough into a 12" log. Wrap and refrigerate for at least 1 hour or up to 3 days. At this point the dough can be frozen for up to 3 months.
- When you're ready to bake, preheat the oven to 375 °F. Line a ½ sheet pan with parchment paper or a silicone baking mat.
- Slice the log into ¼" thick rounds. Line the cookies on the prepared sheet pan about ½" apart.
- Brush the tops of the cookies with egg white and then press 2 rosemary leaves onto each cookie.
- Bake the cookies until they are lightly browned and center is set, about 10-12minutes. If you’re oven bakes unevenly, rotate the tray halfway through baking.
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These were delicious! Perfect addition to a cracker basket.
This was sooo good!
I halved the recipe, and didin’t measure exactly- adding ingredients as dough needed it-using more butter, less parmesan, more walnuts and rosemary (why not?). Definitely a keeper!