Herb Parmesan Shortbread
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup freshly grated parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper, to taste
- 2 teaspoons finely chopped fresh rosemary
- 1 cups all-purpose flour, sifted
- 3 tablespoons Fleischmann’s Cornstarch
- Flaky salt, to finish
PRODUCTS
Instructions
- In the bowl of a stand mixer with the paddle attachment cream butter until fluffy. Add parmesan, salt, pepper & rosemary. Beat until combined.
- Sift in flour & Fleischmann’s Cornstarch. Beat until dough comes together. If dough appears dry, add a teaspoon or two of water.
- Turn out onto a floured surface & shape into a disc. Roll to roughly ½’’ thick & cut into bite size rounds using a small biscuit cutter.
- Transfer to a lined baking sheet, finish with flaky salt & chill until firm, about 30 minutes.
- Bake at 325(f) degrees for 20 to 25 minutes, until the edges just begin to brown. Let cool to room temperature.
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