#2 :: Rosemary Parmesan Shortbread

This second dish almost didn't happen. It was a food processor recipe...throw all the ingredients in, pulse, then chill, slice and bake. Simple. Except my food processor wouldn't pulse. I've only used it a couple times before....and apparently I didn't have everything situated right. {Jamie was quick to show me that it worked as soon as he got home}

After some deliberation, I just decided to make them by hand in a bowl. Glad I tried, they came out delicious!

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

* I used 1 tsp. of the rosemary from my spice rack instead of fresh.

Directions

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.

Makes about 2 1/2 dozen.

Recipe from 5 Ingredient Fix on Food Network.

Star Rating: 5 out of 5 stars