Rosemary Parmesan Shortbread

By Grandmax4

Preparation time 20 mins. plus 30 mins. refridgeration

Ingredients

• 1 cup butter, softened
• 2 tbsp sugar
• 1 cup Robin Hood® Original All Purpose Flour
• ½ cup corn starch
• 1 tsp salt
• 1 cup grated Parmesan cheese
• 1 tbsp chopped fresh rosemary or 1 tsp (5 mL) dried rosemary

Preparation

Step 1

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 until blended.

Transfer to a lightly floured surface and form into two logs 10” (25 cm) long. Wrap each log in plastic wrap.

Refrigerate for at least 30 minutes or up to 24 hours.

Slice logs into ¼” (5 mm) slices and place 2” (5 cm) apart on prepared baking sheets.
Bake in preheated oven for 15 to 17 minutes.

Cool on baking sheets for 5 minutes. Transfer to a wire rack.