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