Parmesan Rosemary Shortbread Rounds

By Grandmax4

These rounds have all the texture of a really good shortbread cookie, but all the flavor of a savory Parmesan and rosemary-infused cracker. They taste very light crumbly and are completely addictive. They have a salty, yummy perfect flavor and they are easily the best cracker I’ve ever tasted. They have the perfect amount of each ingredient and the only thing I would ever do differently is trying different kinds of herbs and cheeses.

Ingredients

• 1 3/4 cups all purpose flour
• 3 /4 cup plus 2 tablespoons grated Parmesan cheese about 2 1/2 ounces
• 1 teaspoon coarse kosher salt
• 1 /2 small garlic clove minced
• 1 tablespoon minced fresh rosemary
• 2 tablespoons milk
• 1 cup 2 sticks chilled unsalted butter, cut into 1/2-inch cubes

Preparation

Step 1

Preheat oven to 350°F. Line baking sheet with parchment paper.

Mix flour, 3/4 cup Parmesan cheese, salt, garlic and rosemary in 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 dough into ball.

Divide dough in half. Roll each half into 12-inch log, wrap with plastic wrap and chill for at least an hour. Slice each log into thin rounds and transfer to a baking sheet lined with parchment or a silpat.

Sprinkle remaining 2 tablespoons Parmesan cheese over the rounds.Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes.

Transfer shortbread rounds to rack and cool completely.