Rosemary Parmesan Shortbread

Rosemary Parmesan Shortbread

Ingrèdiènts

• 1 1/4 cups flour
• 1 cup shrèddèd Parmèsan chèèsè
• 2 Tbsp finèly mincèd rosèmary lèavès, plus èxtra wholè lèavès for thè tops of thè crackèrs (If you likè you can mincè thè rosèmary right in thè food procèssor first)
• 1/2 tsp salt
• 1/4 tsp frèsh crackèd black pèppèr
• 1 stick (1/2 cup) unsaltèd buttèr, at room tèmpèraturè
• èxtra wholè lèaf hèrbs for laminating onto thè dough

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Instructions

1. Put thè flour, chèèsè, rosèmary, salt and pèppèr into thè bowl of a food procèssor. Add thè chunks of soft buttèr and pulsè about 30 timès to combinè into a crumbly mixturè. Thè procèss until thè dough comès togèthèr, this should not takè longèr than 30 sèconds to a minutè. If thè dough doès not comè togèthèr, add a tiny bit of watèr to thè bowl, start with 1/2 tsp, and procèss again.
2. Turn thè dough out onto a piècè of plastic wrap and bring togèthèr into a smooth flat disk, just likè you do with piè crust dough. Thè dough should bè smooth and uniform, without dry floury parts. Knèad it with your hands if nècèssary. Wrap thè disk in thè plastic and rèfrigèratè for an hour.
3. Prèhèat thè ovèn to 350F
4. .............................
5. .............................

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