Savoury Parmesan Shortbread Cookies Recipe

• 1 stick salted butter (1/4 lb)
• 1 cup regular flour
• 3 oz freshly grated Parmesan cheese
• 1 TSP kosher salt
• 1 TSP coarse cracked black pepper
• 1 TBSP fresh rosemary, finely chopped

1. Cream the salt and butter together until very smooth and light, about 4-5 minutes in a stand mixer.
2. Add the grated parmesan cheese, salt, pepper and rosemary and combine for another minute on slow speed.
3. Scoop the dough into a large zip top style bag and knead together and press it down hard into the bottom edge of the bag so it looks like a long cigar shaped dough log at the bottom of the bag.
4. Chill in the fridge for 1 hour, then slit the side of the bag so it comes off and expose the dough log. It should be about 1.5" around and about 10” long.
5. Cut into about ¼" thick pieces, shaping as needed and place on a non-stick tray or use parchment, and bake at 375F until they are just browning on top, about 12 minutes or so.
6. Allow to cool for about 10 minutes and serve at room temp. If they have been frozen or refrigerated, allow the cookies to come to room temperature before serving.
7. You can make the dough in advance and freeze it for a few months, just be sure to thaw it overnight before use.