On Sunday I whipped up a batch of Rosemary Thyme Parmeson Shortbread as a way to make use of the abundance of herbs I have growing on my deck.
For me, one of the most calming and satisfying moments in gardening is walking outside with a pair of clippers in hand, ready to snip herbs for a meal I’m preparing. I have fond memories of this ritual going back years and years; back to when I was a newlywed, and we had to drive out to a farmer’s field where we rented a patch of land and filled it with everything from parsley to corn.
I love savoury dishes and anything using herbs paired with parmesan sets my mouth to watering. This recipe is so simple and easy there’s no excuse to not have these on hand all the time. Served with a lovely potato soup … well, does it get any better?
- 1/2 cup butter
- 1/4 cup grated parmesan
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 1 1/4 cups all-purpose flour
- 1 Tbsp water
- In a small bowl, mix together parmesan, salt, pepper, herbs and flour.
- Place butter in mixer, and mix on low until fluffy.
- Add the parmesan-herb mixture to the butter and beat until combined.
- Add 1 tablespoon of water to help bring the dough together.
- Flatten the dough into a disc, wrap in plastic, and chill at least 30 minutes.
- Roll dough to about 1/4 inch thick.
- Use cookie cutters to cut small shapes, re-rolling dough as needed.
- Place shortbread on a cookie sheet.
- Bake at 350 degrees for 10 - 20 minutes. The time depends on how thin the shortbread is, as well as how crispy and toasty you want the finished product.
I hope you enjoy these as much as I have!
For my photography tribe … I have a post coming soon describing my food styling process – hope to see you then!
Recipe inspired by the lovely Jennifer Farley of Savory Simple
Oh wow, and wow! That’s beyond beautiful, and I can just imagine it melting in my mouth. I’m with you…anything with herbs and cheese…especially if they are gathered from your garden bonus points there.
Like always Barb, your gorgeous photography thrills my heart.
Thank you so much for sharing your recipe and beautiful photographs , you always inspire me . I have all the ingredients on hand , and I too am looking for ways to use our own herbs . we made pesto yesterday and the kitchen smelled devine :) I made mint sauce for my mom but still lots of mint . Can’t wait to see what you have in store next !
Sarah C says
Ga! Wow! Just wow!
The shortbread looks amazing, and I’m sure it tastes amazing too ! I would love your recipe for potato soup also if that’s possible ? Mouthwatering photos, love them !
Thanking you heaps. Will definitely be making these. That recipe just landed on my desktop lickety split. Thank you for posting it.
PS . .. consider me one of your Photography Tribe!!!
Nancy Morlino says
Beautiful photo series, inspired me to search for a recipe before you posted one! Came at the perfect time as I am having company from Colorado previously living in my home state NJ. Made these with NJ cookie cutters to welcome them back and they are going going gone before the company has arrived. Again, your photos are just gorgeous.
I will definitely be making these! I have a favorite potato leek soup recipe that these shortbreads will go perfectly with. Thank you!