Parmesan Rosemary And Walnut Shortbread Food

ROSEMARY PARMESAN SHORTBREAD

Rosemary Parmesan Shortbread image

Provided by Claire Robinson

Time 1h29m

Yield about 2 1/2 dozen pieces

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
1 cup confectioners' sugar
2 teaspoons finely chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 cup finely grated Parmesan
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon water, if needed

Steps:

Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.

ROSEMARY AND PARMESAN SHORTBREAD

Rosemary and Parmesan Shortbread image

I had this at a party, last year before Christmas, and spent 2+ hours looking for it...finally found it at the Washington Times website; it is a Bev Bennett recipe, and is nice and different...may be served with recipe#347481, or is great stand alone!

Provided by alligirl

Categories Savory

Time 20m

Yield 32 slices of shortbread, 8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup unsalted butter, room temperature
1/2 cup shredded parmesan cheese (use the best you can...)
1/8-1/4 cup sugar (to taste, I prefer it less sweet)
3/4 cup flour
1/3 cup cornmeal (I use white)
1/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed

Steps:

Preheat oven to 375 degrees.
Cream together butter, parmesan and sugar at med. speed in bowl of electric mixer. Scrape down contents.
Mix together flour, cornmeal, salt and rosemary in a bowl. Add to the creamed mixture, a little at a time.
Remove dough from bowl and form into a log approximately 9 inches long. Wrap in plastic wrap and chill for 1 hour.
Cut log into slices slightly wider than 1/4 inch. Place on parchment lined baking sheet.
Bake in pre-heated oven for 13-15 minutes or until shortbread turns faintly brown on top and light brown on bottom. Remove from oven. Cool shortbread on wire rack.
Makes 32 slices of shortbread. May be wrapped in heavy duty foil and frozen for 1 month. To serve, spread frozen shortbread on a baking sheet. Warm in a 325 degree oven for 5 minutes.

PARMESAN SHORTBREAD

Parmesan Shortbread image

The sugar has been omitted from these butter-rich savory shortbread cookies and replaced with tangy Parmesan cheese! What a yummy snack! We like to eat a few of these lightly salty biscuits with a ripe juicy pear. These would also be good alongside a nice bowl of minestrone. Get authentic Parmigiano-Reggiano cheese if you can.

Provided by SaraFish

Categories Dessert

Time 30m

Yield 16 savory cookies

Number Of Ingredients 6

Ingredients

1/2 cup unsalted butter, softened
1 tablespoon sugar
1/2 cup fresh grated parmesan cheese (no, not the sandy stuff that comes in a can)
1/4 teaspoon black pepper or 1/8 teaspoon cayenne pepper
1/2 teaspoon chopped fresh rosemary (or thyme) (optional)
1 1/4 cups flour

Steps:

Preheat oven to 325.
Line an 8 inch square pan with buttered foil.
Beat all ingredients except flour in a mixing bowl with an electric mixer until light and creamy, 3-4 minutes.
Add flour and continue to mix at lowest speed until smooth dough forms.
Scrape dough into pan and press evenly with the back of a spoon.
Pierce dough randomly with a floured fork.
Bake 35 minutes until firm.
Let cool slightly then invert pan over your cutting board.
Remove the foil and cut the shortbread into 2 inch squares.

Nutrition Facts : Calories 103, Fat 6.7, SaturatedFat 4.2, Cholesterol 18, Sodium 48.8, Carbohydrate 8.4, Fiber 0.3, Sugar 0.8, Protein 2.3

PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD

Parmesan, Rosemary, and Walnut Shortbread image

Provided by Serena Bass

Categories Cookies Cheese Herb Nut Appetizer Bake Cocktail Party Parmesan Rosemary Walnut Fall Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 30 pieces

Number Of Ingredients 9

Ingredients

8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces freshly grated
Parmesan cheese
1 cup Heckers or King Arthur all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.

PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD RECIPE | EPICURIOUS.COM

Parmesan, Rosemary, and Walnut Shortbread Recipe | Epicurious.com image

Crumbly and melting, easy and irresistible, at the catering company, we keep the dough for this shortbread on hand in the freezer for in-house treats and for extra hors d'oeuvres or snacks for a party that balloons at the last minute. I first tasted this shortbread when my friend Gail Monaghan passed it around in a silver basket before a dinner party at her house. I took one bite and said, "OK, where's the pen? Hand over the recipe (there was a "please" implied): this is amazing and I need to put this in my book." She very angelically wrote it out nicely, and here it is.

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces freshly grated
Parmesan cheese
1 cup Heckers or King Arthur all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.
Note:
Buy the absolutely best Parmesan (preferably Reggiano) you can find. Ideally, get a lump and grate it yourself. Look for a chunk with rind on only one side, not two.
Serena, Food & Stories
Stewart, Tabori & Chang

More about "parmesan rosemary and walnut shortbread food"

SAVORY PARMESAN ROSEMARY SHORTBREAD - DON'T SWEAT THE …

Savory parmesan rosemary shortbread is tender, buttery, and exploding with cheesy herb flavor. Fresh rosemary, parmesan cheese and …
From dontsweattherecipe.com
4.2/5 (16)
Total Time 35 mins
Category Appetizer, Cookie
Calories 88 per serving

Add the parmesan cheese, flour, salt, rosemary, and pepper. Beat until it comes together into a ball and pulls away from the sides of the bowl. (a few loose crumbs remain)
Turn the dough out onto a large sheet of plastic wrap, knead it a few times until smooth ball forms without any major cracks, and roll it into a 10-inch log. **See notes**

See details

ROSEMARY-PARMESAN SHORTBREAD COOKIES - THE REDHEAD BAKER

Directions. Use an electric mixer on low speed to combine the butter and sugar, about 30 seconds. Keeping the speed on low, beat in the Parmesan …
From theredheadbaker.com
Reviews 1
Estimated Reading Time 2 mins

See details

FIG, ROSEMARY AND CHORIZO SHORTBREAD RECIPE | GOOD FOOD

50g parmesan cheese,finely grated. 30g mature cheddar cheese, finely grated. ½ tsp flaky sea salt. ¼ tsp freshly ground black pepper. 1 tbsp …
From goodfood.com.au
Servings 24
Total Time 45 mins
Category Finger-Food

See details

STILTON AND ROSEMARY SHORTBREAD - CLOSET COOKING

Shortbread generally has four main ingredients; flour, cornstarch, butter and salt and for this shortbread we are only adding three more, the …
From closetcooking.com
Reviews 29
Estimated Reading Time 6 mins
Servings 18
Total Time 20 mins

See details

ROBINHOOD | ROSEMARY PARMESAN SHORTBREAD

Directions. Serving Size: about 48 shortbreads. Preheat oven to 350ºF (180ºC). Grease or line baking sheets with parchment paper. Beat butter and sugar until light and creamy. Add flour, cornstarch, salt, cheese and rosemary. Mix well …
From robinhood.ca

See details

PARMESAN AND ROSEMARY BISCUITS RECIPE - DELICIOUS. MAGAZINE

These parmesan and rosemary biscuits are ever so easy to make because the food processor does most of the work for you. Vegetarian recipes ; Nutrition: per serving …
From deliciousmagazine.co.uk
4/5 (5)
Total Time 30 mins
Category Biscuit Recipes
Calories 45 per serving

Heat the oven to 190°C/170°C fan/gas 5. Pulse the flour, baking powder, cayenne pepper and butter in a food processor until the mixture resembles fine crumbs. (If you don’t have a food processor, put the dry ingredients in a bowl and work the butter into them using your fingertips until the mixture resembles fine crumbs.) Add both cheeses and the chopped rosemary, then continue to blend until the mixture forms a dough. (If making by hand, bring the dough together with a round-bladed dinner knife.)
Turn the dough out onto a lightly floured surface, knead briefly, then shape into a rectangle. Wrap in cling film and chill for 15 minutes.
On a lightly floured surface, roll out the dough to a rectangle about 20cm x 32cm x 2mm thick. Cut the dough in half lengthways to make 2 long thin rectangles. Cut each rectangle into long triangles – you should end up with about 40.
Transfer the triangles to the sheets and brush each with a little beaten egg. Bake for 10-15 minutes until evenly browned. Leave to cool for a couple of minutes, then transfer to a wire rack to cool (see Make Ahead). Serve with the https://www.deliciousmagazine.co.uk/recipes/hot-buttered-rum-and-ginger-toddy/rum toddy.

See details

EASY PARMESAN AND ROSEMARY SHORTBREAD - RECIPE WINNERS

place flour, parmesan, butter, pepper and rosemary into the bowl of a food processor. whizz for a minute or until the mixture comes together into a ball. remove mixture …
From recipewinners.com
Cuisine Australian
Estimated Reading Time 2 mins
Servings 2
Total Time 32 mins

See details

RECIPE: SAVOURY ROSEMARY & PARMESAN SHORTBREAD - RACHEL PHIPPS

Recipe: Savoury Rosemary & Parmesan Shortbread. Drinks are always better with nibbles. Over the Bank Holiday weekend as we had such beautiful weather we had two …
From rachelphipps.com
Cuisine British
Category Baking
Servings 35
Total Time 30 mins

Roll the dough out to roughly 1/2 cm thickness before cutting out circles with a cookie cutter. Bring the scraps together into a ball and roll them out again – trying to work the dough as little as possible to keep the shortbread nice and light – to get as many shortbread as possible.

See details

PARMESAN ROSEMARY SHORTBREAD ROUNDS FROM BAKERITA

These Parmesan Rosemary Shortbread Rounds are quick and simple slice-n-bake crackers. Tender, buttery, and flavored with Parmesan cheese and fresh rosemary. …
From bakerita.com
5/5 (1)
Total Time 30 mins
Estimated Reading Time 3 mins

Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, ¾ cup Parmesan cheese, salt, garlic, and rosemary in a food processor.
Add butter and pulse until dough begins to come together. Add milk and pulse until it forms a dough.
Remove from food processor and gather the dough into a ball. Divide dough in half. Roll each half into a 12-inch log, wrap with plastic wrap and chill for at least an hour.
Once chilled, slice each log into thin rounds and transfer to a baking sheet lined with parchment or a Silpat. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the rounds.

See details

SAVORY SHORTBREAD - BAKING SENSE®

Place the flour, walnuts, rosemary, sugar and salt in the bowl of a food processor. Pulse until the walnuts are finely ground. Add the parmesan. Pulse a few times to combine. …
From baking-sense.com
4.6/5 (11)
Category Savory
Cuisine Baked Goods
Total Time 42 mins

Place the flour, walnuts, rosemary, sugar and salt in the bowl of a food processor. Pulse until the walnuts are finely ground. Add the parmesan. Pulse a few times to combine.
Toss in the butter cubes and process until the dough comes together. Dump the dough onto a sheet of plastic wrap or waxed paper. Form the dough into a 12" log. Wrap and refrigerate for at least 1 hour or up to 3 days. At this point the dough can be frozen for up to 3 months.
When you're ready to bake, preheat the oven to 375°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat.
Slice the log into 1/4" thick rounds. Line the cookies on the prepared sheet pan about 1/2" apart.

See details

PARMESAN AND WALNUT SHORTBREAD | FOOD TO LOVE

Parmesan and walnut shortbread. 1. Preheat oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper. Process flour, cayenne and butter in a food processor …
From foodtolove.co.nz
Servings 35
Total Time 35 mins
Category Cocktail Food

Preheat oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper. Process flour, cayenne and butter in a food processor until fine crumbs form. Add parmesan; process until just combined. Add toasted walnut and 1 tablespoon iced water; process until mixture comes together. Turn out dough onto a lightly floured surface; bring together to form a smooth ball.
Roll dough between sheets of baking paper until 1cm thick. Using a 4cm round cookie cutter, cut dough into 35 rounds. Reroll any dough off-cuts. Press an extra walnut piece into each round.
Transfer rounds to prepared trays. Bake for 15 minutes or until golden, swapping trays halfway through cooking. Cool on trays. Serve.

See details

PARMESAN ROSEMARY SHORTBREAD W/ CRANBERRY TOPPING ⋆ ...

A savory parmesan/walnut shortbread redolent of fresh rosemary, topped with a sweet and spicy cranberry sauce. An elegant cookie for sophisticated palates! You will end up …
From christmas-cookies.com
4.3/5 (6)
Category Savory Cookies, Filled Cookies

Preheat oven to 425° F. Pulse the Parmesan and butter in food processor until mixture resembles coarse crumbs. Add flour, rosemary, walnuts, pepper and salt. Process until ingredients hold together. Divide dough into two equal halves. On a lightly floured surface, roll each half into a circle about 7-inches round and 1/8-inch thick. Cut into eight wedges. Transfer wedges to a cookie sheet. Bake until golden around edges, about 6 to 8 minutes. Remove from cookie sheet and cool on wire rack.
For topping, combine cranberries, sugar, water and spices in large saucepan. Bring to a boil. Reduce heat to medium and cook until mixture thickens, about 10 minutes. Stir in onions, apple and vinegar. Cook 15 minutes, stirring occasionally.
Do not place the topping on the cookies if they have to sit for a very long time, because they will get soggy and you want them to stay crispy. Shortly before serving, top each slice of shortbread with a spoonful of the topping and decorate with optional garnishes. Or, place the topping in a small bowl with a spoon. Put the bowl in the center of a large plate and scatter shortbread around the bowl.

See details

BLUE CHEESE SHORTBREAD WITH ROQUEFORT AND WALNUTS

Whisk together flour, cornstarch, walnuts, rosemary, salt and pepper in a medium bowl. Using a wooden spoon, stir dry ingredients into butter mixture until mixture begins to …
From more.ctv.ca
Servings 24
Total Time 1 hr

With a hand mixer beat together blue cheese (Roquefort or Stilton) and butter in a medium bowl, until blue cheese resembles coarse crumbs. Set aside.
Using a wooden spoon, stir dry ingredients into butter mixture until mixture begins to form into a ball. Turn out dough onto counter and knead gently to bring together.

See details

PARMESAN SHORTBREAD CRACKERS WITH HERBS - SAVORY SIMPLE

Instructions. Place the butter in a stand mixer with the paddle attachment and mix on medium-low speed until creamy. Add the parmesan, salt, pepper, herbs and flour one at a …
From savorysimple.net
5/5 (11)
Total Time 1 hr
Category Appetizer, Snack
Calories 52 per serving

Place the butter in a stand mixer with the paddle attachment and mix on medium-low speed until creamy. Add the parmesan, salt, pepper, herbs and flour one at a time until evenly combined. Last, add 1 tablespoon of water to help bring the dough together.
While the dough is chilling, place a rack on the center shelf and preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
On a lightly floured surface (or between two sheets of parchment paper), roll the dough to approximately 1/4-inch thick. Use a 1 1/2-inch cookie cutter to make small crackers, re-rolling the dough as needed. (An alternative method is to chill the dough in the shape of a log and then slice it, but the rounds might not be as uniform).

See details

PARMESAN SHORTBREADS RECIPE - BBC FOOD

Method. Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump. Turn it out onto a surface and knead ...
From bbc.co.uk
Category Starters & Nibbles

See details

PARMESAN & ROSEMARY SHORTBREADS - PROVISIONS FOOD …

Our most popular shortbread! The classic combination of Parmigiano-Reggiano and rosemary make for a delicious savoury shortbread. Serve as an elegant appetizer with a chilled Pinot Grigio. INGREDIENTS | flour, butter, parmigiano-reggiano cheese, grano padano cheese, sea salt, black pepper, rosemary. CONTAINS | gluten,
From provisionsfoodcompany.com
Brand Provisions Food Company
Availability In stock

See details

ROSEMARY PARMESAN SHORTBREAD (LOW CARB AND GLUTEN FREE) BY ...

The parmesan provides a salty, sharp complement to the rosemary, and the sea salt on top adds an elegant touch. These are perfect as an afternoon snack or an appetizer before dinner. Perfect with a glass of wine. Rosemary Parmesan Shortbread 1 1/2 cups almond flour 1 cup finely grated parmesan 2 tbsp chopped fresh rosemary 1/2 tsp salt
From en.petitchef.com
4.5/5 (4)
Cuisine en

See details

ROSEMARY AND WALNUT SHORTBREAD RECIPE - OLIVEMAGAZINE

Method. Put the flour and butter in a food processor and whizz until the mixture looks like breadcrumbs. Add the sugar, egg yolks and rosemary and whizz to a dough. Tip onto a lightly floured work surface and knead in the walnuts. Shape into a log about 5cm across. Wrap in plastic and chill for an hour. Heat the oven to 180c/fan 160/gas 4.
From olivemagazine.com
Servings 30
Total Time 1 hr
Category Baking And Desserts
Calories 122 per serving

See details

PARMESAN SHORTBREAD CRACKERS WITH HERBS | RECIPE | RECIPES ...

1/2 tsp Rosemary, fresh. 1/2 tsp Thyme, fresh leaves. Baking & Spices. 6 1/4 oz All-purpose flour. 1/2 tsp Black pepper, freshly ground. 1/4 tsp Kosher salt. Dairy. 2 cups 3 ounces grated parmesan cheese, grated. 4 oz Butter, unsalted.
From pinterest.com
5/5 (11)
Total Time 1 hr
Servings 35

See details

SAVORY HERB SHORTBREAD (AND PARTY PRINTABLES!) - THE VIEW ...

Put the flour, cheese, rosemary, salt and pepper into the bowl of a food processor. Add the chunks of soft butter and pulse about 30 times to combine into a crumbly mixture. The process until the dough comes together, this should not take longer than 30 seconds to a minute. If the dough does not come together, add a tiny bit of water to the bowl, start with 1/2 tsp, and …
From theviewfromgreatisland.com
3.4/5 (585)
Calories 101 per serving
Category Appetizer

See details

PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD | EPICURIOUS ...

Jan 1, 2018 - Crumbly and melting, easy and irresistible, at the catering company, we keep the dough for this shortbread on hand in the freezer for in-house treats and for extra hors d'oeuvres or snacks for a party that balloons at the last minute. I first tasted this shortbread when my friend Gail Monaghan passed it around in a sil…
From pinterest.com

See details

CRACKER CHALLENGE - D - PARMESAN, ROSEMARY AND WALNUT ...

Parmesan, Rosemary, and Walnut Shortbread Epicurious | October 2004 yield: Makes 30 pieces Crumbly and melting, easy and irresistible, at the catering company, we keep the dough for this shortbread on hand in the freezer for in-house treats. 8 tablespoons (1 stick) unsalted butter, at room temperature 4 ounces freshly grated Parmesan cheese 1 cup Heckers or King Arthur …
From citivolussus.blogspot.com

See details

MATCHA RASPBERRY SHORTBREAD WITH WALNUT CRUMBLE - FOODPAIRING

127 g white chocolate couverture. 7.5 g matcha powder. 60 g walnut paste 100%. In a small bowl, rehydrate the gelatine powder in 7 grams of milk and set aside. Combine the rest of the milk with the glucose syrup and heavy cream in a saucepan. Heat the cream mixture to 70ºC and then add the bloomed gelatine. Stir to dissolve.
From foodpairing.com

See details

ROSEMARY AND PARMESAN SHORTBREAD- TFRECIPES

ROSEMARY PARMESAN SHORTBREAD. Recipe From foodnetwork.com. Provided by Claire Robinson. Categories appetizer. Time 1h29m. Yield about 2 1/2 dozen pieces. Number Of Ingredients: 7. Ingredients; 2 cups all-purpose flour: 1 cup confectioners' sugar: 2 teaspoons finely chopped fresh rosemary leaves: 1/2 teaspoon salt: 1/2 cup finely grated Parmesan: 1 cup (2 …
From tfrecipes.com

See details

ROSEMARY AND PARMESAN SHORTBREAD RECIPE - FOOD NEWS

Rosemary Parmesan Shortbread Recipe. 100g Parmesan, finely grated 1 tbsp chopped fresh rosemary 1 egg yolk Instructions Preheat the oven to 180°C/Gas 4. Line two baking sheets with non-stick baking parchment. Put the butter into a large mixing bowl and beat it with a wooden spoon to soften it. Add the flour, salt, Parmesan, rosemary and egg ...
From foodnewsnews.com

See details

PARMESAN, ROSEMARY AND WALNUT SHORTBREAD ... - CLASSIC FOODS

Parmesan, Rosemary and Walnut Shortbread Crackers. 23 Dec 2016. Parmesan, Rosemary and Walnut Shortbread Crackers. Directions Cream butter and Parmesan. Stir in flour, rosemary, walnuts, salt, pepper and cayenne. Form the mixture into 1” wide logs, wrap in parchment and refrigerate at least 30 minutes (or up to 3 days). Preheat oven to 350 degrees. …
From classic-foods.com

See details

PARMESAN SHORTBREADS - FOOD NEWS

Parmesan Shortbread Recipe. Rosemary Parmesan Shortbread This savory shortbread smells heavenly as it bakes in the oven and it tastes even better than it smells. You can substitute 1 teaspoon of dried rosemary, but I highly recommend using fresh rosemary as it enhances the taste of the shortbread. Serve as an appetizer or for dessert or a snack.
From foodnewsnews.com

See details

ROSEMARY PARMESAN SHORTBREAD - FOOD & NUTRITION ARTICLES

Rosemary Parmesan Shortbread This savory shortbread smells heavenly as it bakes in the oven and it tastes even better than it smells. You can substitute 1 teaspoon of dried rosemary, but I highly recommend using fresh rosemary as …
From foodandspice.com

See details

PARMESAN & ROSEMARY SHORTBREAD - LAKELAND BLOG

Parmesan & Rosemary Shortbread MAKES APPROX. 28. Preparation time: 20 minutes. Cooking time: 12-15 minutes. These savoury shortbread biscuits are packed full of flavour, making them a delicious nibble to serve with festive drinks. Made using our 5 Star-Shaped Cookie Cutters Set. Baking Biscuits & Cookie Recipes Seasonal Christmas Recipes Share this...
From blog.lakeland.co.uk

See details

PARMESAN ROSEMARY SHORTBREAD | SAVORY SNACKS, SHORTBREAD ...

Aug 10, 2016 - Parmesan Rosemary Shortbread Rounds are simple slice-n-bake crackers. Tender, buttery, and flavored with Parmesan cheese & fresh rosemary.
From pinterest.ca

See details

ROSEMARY PARMESAN SHORTBREAD | RECIPE | FOOD NETWORK ...

Feb 8, 2017 - Get Rosemary Parmesan Shortbread Recipe from Food Network. Feb 8, 2017 - Get Rosemary Parmesan Shortbread Recipe from Food Network. Feb 8, 2017 - Get Rosemary Parmesan Shortbread Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca

See details

RECIPE: PARMESAN, ROSEMARY AND WALNUT SHORTBREAD - SUN ...

Parmesan, rosemary and walnut shortbread. Serena Bass, the New York City caterer, included this recipe in her charming 2004 book "Serena, Food & Stories: Feeding Friends Every Hour of the Day."
From sun-sentinel.com

See details

CANADIAN COOKING: PARMESAN ROSEMARY AND WALNUT SHORTBREAD

The garden is all but gone . (sigh) The frost has come with a vengeance and left little but pansies and strawberry plants alive. Thank h...
From canadiancooking101.blogspot.com

See details

PARMESAN, ROSEMARY AND WALNUT SHORTBREAD ... - CLASSIC FOODS

Directions Cream butter and Parmesan. Stir in flour, rosemary, walnuts, salt, pepper and cayenne. Form the mixture into 1” wide logs, wrap in parchment and refrigerate at least 30 minutes (or up to 3 days). Preheat oven to 350 degrees. Line a baking sheet with parchment. Cut the logs into ¼ inch slices and place on sheet. Bake for 20 minutes or until golden brown.
From classic-foods.com

See details

RECIPES/PARMESAN-ROSEMARY-AND-WALNUT-SHORTBREAD-231152 ...

A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com

See details

PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD - MASTERCOOK

Parmesan, Rosemary, and Walnut Shortbread. Parmesan, Rosemary, and Walnut Shortbread. Date Added: 4/30/2016 Source: www.epicurious.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a …
From mastercook.com

See details

PARMESAN ROSEMARY SHORTBREAD RECIPE - COOKSRECIPES.COM

Parmesan Rosemary Shortbread. Tender shortbread wedges, flavored with Parmesan and rosemary, is served topped with a spiced cranberry compote. Recipe Ingredients: 1 cup (4-ounces) Parmesan cheese, freshly grated 4 tablespoons unsalted butter, slightly softened, cut into chunks 1/2 cup all-purpose flour 2 teaspoons chopped fresh rosemary or 3/4 teaspoon …
From cooksrecipes.com

See details

ROSEMARY PARMESAN SHORTBREAD - THE HOME CHANNEL

Rosemary Parmesan Shortbread. 5-Ingredient Fix • Recipes. Prep Time: 10 Min Cook Time: 14 Min Serves: About 2 1/2 dozen pieces . Ingredients. 2 cups all-purpose flour; 1 cup confectioners’ sugar; 2 teaspoons finely chopped fresh rosemary leaves; 1/2 teaspoon salt; 1/2 cup finely grated Parmesan; 1 cup (2 sticks) unsalted butter, at room temperature; 1 teaspoon water, if …
From thehomechannel.co.za

See details

PARMESAN ROSEMARY AND WALNUT SHORTBREAD RECIPES

2014-12-19 · Method. Put the flour and butter in a food processor and whizz until the mixture looks like breadcrumbs. Add the sugar, egg yolks and rosemary and whizz to a dough. Tip onto a lightly floured work surface and knead in the walnuts. Shape into a log about 5cm across. Wrap in plastic and chill for an hour.
From tfrecipes.com

See details

WALNUT AND PARMESAN SHORTBREAD BITES | THIS MORNING

Whilst the shortbread bakes, peel and core the pear and cut into quarters 11. Heat a small frying pan and add a tiny knob of butter 12. Add the pears to the hot pan and lightly caramelise on both ...
From itv.com

See details