ROSEMARY PARMESAN COOKIES
I’m such a fan of cookies. When I was making my monthly baking plan, I thought about these babies and savory cookies is just what we all need. Yes, we do need it. So why not, savory rosemary parmesan cookies are a go. These babies go perfectly with anything, a charcuterie board, a vegetable or tomato soup or even by themselves. Delicious. The great thing about this recipe is that it has just a couple of ingredients and very few steps. It does not take too long in the oven either and the smell in the kitchen while they bake is just amazing.
I keep taking about it but let’s move on to what you really came here for, the recipe. Well, before we do that, let me link some recipes that you can try with this one for a perfectly made appetizer table or a delicious dinner.
Parts of these rosemary parmesan cookies:
To be honest, these cookies do not have “parts”. They come together in two minutes. Just add all the ingredients to a food processor and blend. Plus, a short baking time. All that simplicity and such a bug flavor for the cookie. That is truly the best combination in my book.
Tips for perfect cookies:
Parmesan: I recommend using freshly grated parmesan for this recipe. The flavor is just different than the parmesan you can buy already grated.
Rosemary: Just like the parmesan, I recommend fresh rosemary. Just chop the leaves into smaller pieces and let the flavor do its thing.
The dough: You will need a food processor to make the dough. Add all the ingredients except the rosemary to the food processor and blend. Once that is ready and it looks like dough, add the rosemary and blend again.
Chilling: This dough does not need chilling. Once its ready, it is ready to go into the oven.
Equipment:
Food processor: You’ll need this to make the entire dough.
Knife: Use the knife to chop the rosemary, cut the butter, whatever you need.
Cutting board: Same as the knife.
Cheese grater: To grate the parmesan cheese right before you make the cookies.
Kitchen scale: To weigh the ingredients in the cookie.
Cookie cutters: This is in case you want a specific shape or size for the cookies. I used cookie cutters to make some christmas shaped cookies but just cut the dough with a knife for the square ones.
Rolling pin: To roll out the dough to the desired thickness.
Baking sheet: To bake the cookies in.
Silicone silpat: Or parchment paper so that the cookies don’t stick to the pan.
Rosemary Parmesan Cookies
Ingredients
- 50 gr Salted butter
- 50 gr Freshly grated parmesan cheese
- 60 gr Flour
- 1 tbsp Fresh rosemary
Instructions
- Preheat the oven to 350F.
- Add butter, parmesan and flour to a food processor. Blend till fully combined.
- Chop and add the rosemary to the dough. Process for a couple of second till fully combined.
- Sprinkle the counter with some flour and roll out the dough on top.
- Cut into desired shapes and bake for 10 minutes or until barely toasted on the sides.
