Parmesan Herb Shortbread Squares
Serves 16
15 mins prep
40 mins cook
55 mins total
These savory shortbread cookies are buttery, crisp, and incredibly snackable—perfect for anyone who loves a balance of salty, cheesy flavor with just a hint of sweetness. Flavored with grated Parmesan cheese, chopped fresh herbs, black pepper, and a touch of sea salt, they’re the kind of savory treat that disappears quickly (especially with a glass of wine nearby).
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Adjust your oven rack to the middle position and preheat the oven to 325 (160 C) degrees.
Put 1½ cups all-purpose flour, ½ cup stoneground cornmeal, ⅓ cup finely grated Parmesan cheese, 2 teaspoons fresh chopped thyme or rosemary, 2 teaspoons freshly ground black pepper, and 1 teaspoon fine sea salt in a medium bowl. Whisk together to blend.
Put the butter and confectioner's sugar in a food processor work bowl and pulse until blended and creamy. Add the flour mixture and pulse just until a soft dough forms (about 30 seconds).
Pat the dough in an even layer in 9-inch round or square tart pan with a removable bottom. It may feel sticky - you can cover the dough with a piece of parchment paper or plastic wrap while your press.
Bake 35-40 minutes, or until the top is very lightly golden and the dough feels set when pressed gently.
Cool the pan on a rack 10 minutes, then unmold the shortbread and cool 10 more minutes. While it’s still warm, cut the shortbread with a large, sharp knife into 16 squares or 12 wedges.
