Can I get a YES to a semi-sweet, savory holiday cookie?! Ah, the powdered sugar is deceiving, isn’t it? Take one bite of these cranberry Parmesan shortbread cookies, and you are in for the ultimate surprise. Buttery goodness with the perfect balance of sweet n’ savory!
Being volunteer photographer for this lovely blog, my hubby, Saba, enjoys lots of perks– not least of which is snacking on the job! Normally, as soon as he sees me collecting ingredients, he quick grabs the camera and begins to snap pictures. I take some myself; but admittedly, he is the better photographer. Besides, I don’t mind the help. I usually try and reward him with double portions; and he is perfectly content getting paid in food 🙂
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We had a lot of fun working together on these shortbread cookies this morning. Because this recipe is so simple, we had time to have coffee; chat about holiday shopping that we are so behind on; and play around with the camera and our new awesome macro camera lens
It happens more often than not, that I wake up with thoughts on what to make next. I guess food and cookery consumes a lot of my time, waking or sleeping. This morning, I shared with Saba that I kinda dreamed up a sweet n’ savory holiday shortbread cookie recipe. He fully agreed that it would be a nice digression from the norm. Don’t get me wrong, I have a pretty big sweet tooth as you can tell by my chocolate turtles or Greek baklava. And I do enjoy colorful and sugary Christmas cookies. BTW, how do you feel about holiday cookies with bits of hard candy cane on top? Yay or Nay?
Regardless of your Christmas cookie disposition, I feel that it would not be hard to appreciate a buttery shortbread cookie with cranberries, Parmesan and rosemary. Am I right?
I was worried, that since they aren’t too sweet, my tween daughter wouldn’t really appreciate these cookies as “holiday worthy.” Holding back any nudging or commentary, I let Dara take a bite and decide for herself. To my surprise, her eyes grew wide with excitement as she exclaimed, “These taste like Christmas! And in a good way!” Probing further as to what she meant by “in a good way,” my tween surprised me again explaining that the flavors are so good together, but she is not overwhelmed by any flavor in particular. Dara loved that this cookie is neither too sweet, nor simply a salty cracker. There you have it, folks! My biggest critic approves.
To be fair, I should also tell you that my four-year-old preferred an Oreo over this sophisticated cranberry Parmesan shortbread cookie 🙂
This is a very simple recipe, and you can even prepare the dough and leave it in the fridge overnight. It takes only 15 minutes of prep time, and 12 minutes to bake. Anyone can make it! Serve next to your favorite appetizer bites; dust with a little extra powdered sugar; or dress it up with a swipe of jelly and a little prosciutto. YUM!
Would love it if you PIN this recipe to your holiday board! And SHARE it with friends.
Here is how to make cranberry Parmesan shortbread cookies:
Place 2 cups of flour, 1 cup of confectioner’s sugar, 1/3 cup of cranberries, 3/4 cup of grated Parmesan, rosemary and salt in a large food processor. Pulse a few times to combine.
Now add 2 sticks of butter and the olive oil. Pulse a few more times until soft dough forms.
Unplug food processor and take your dough out carefully. Place dough on work surface, and gently roll into a log (about 2 inches in diameter).
Line a long piece of foil with plastic wrap. Place gently on the shorter end (closest to you); roll the wrap twisting the ends in opposite direction so that the dough log is tightly wrapped.
Leave in the fridge for one hour to chill and harden. When ready, preheat oven to 375 degrees F.
Cut the dough log into about 1/3-1/2 inch-thick slices; and place the rounds on two large baking sheets lined with parchment paper.
Bake for 12 to 15 minutes, or until the edges of the cookies begin to slightly brown. You do not want these to brown too much.
When you take these cookies out of the oven, they will still be slightly soft. Leave them on the baking sheets for a few minutes, then transfer to wire rack to fully cool.
Dust with a little powdered sugar, if you want. Or simply serve next to your favorite appetizer bites.
Please pin this recipe and share it with friends.
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Cranberry Shortbread Cookies with Rosemary and Parmesan
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Prep Time: 1 hour 15 mins -
Cook Time: 15 mins
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Total Time: 1 hour 30 minutes
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Yield: 24 -
Category: Dessert -
Cuisine: Mediterranean
Print Recipe
Pin RecipeIngredients
- 2 cups all-purpose flour
- 1 cup confectioner’s sugar
- 1/2 cup dried cranberries
- 2-3 tsp finely chopped fresh rosemary
- pinch of salt
- 3/4 cup grated Parmesan Rigiano
- 2 (16 tbsp) sticks unsalted butter
- 2 tsp good olive oil
Instructions
- Place the flour, sugar, cranberries, rosemary and salt and Parmesan in a large food processor. Pulse a few times to combine.
- Now add butter and olive oil. Pulse a few more times until soft dough forms.
- Unplug food processor and take your dough out carefully.
- Place dough on work surface, and gently roll into a log. Line a long piece of foil with plastic wrap. Place gently on the shorter end (closest to you); roll the wrap twisting the ends in opposite direction so that the dough log is tightly wrapped.
- Leave in the fridge for one hour to chill and harden.
- When ready, preheat oven to 375 degrees F.
- Cut the dough log into about 1/3-1/2 inch-thick slices; and place the rounds on two large baking sheets lined with parchment paper.
- Bake for 12 to 15 minutes, or until the edges of the cookies begin to slightly brown.
- Cookies will be soft when they come out of the oven. Leave them on the baking sheet for a few minutes, then transfer to wire rack to fully cool.
- Serve next to your favorite appetizer bites.
Gene Wilkins says
Thanks Suzy – love the blend of sweet and savory in these cookies! So easy to make and so delicious!
Toni says
Amazing!!! I’ve been looking for a savory cookie to serve doing the holidays! Thank you!
★★★★★
Suzy Karadsheh says
So glad you enjoyed it Toni!
Karen Howard-Goldsmith says
These look great, I think they may just be my home-made Christmas gifts this year!
But can you – for all your international followers, like me- tell me how much a stick of butter weighs please?
Thank you so much- and enjoy all the festivities!
Karen
Suzy Karadsheh says
Hi Karen! Sure thing, so 1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams. I hope this helps!
Karen Howard-Goldsmith says
Thanks, am off to buy the ingredients now 🙂
Suzy Karadsheh says
Enjoy!!! I’m making these too!
Karen HG says
One more quick question please! How long will these stay fresh for? Thanks…
Suzy Karadsheh says
Hi Karen. So sorry I just saw this followup question. I would say a few days and up to 1 week if stored properly in an air-tight container.
jennifer anne brown says
I tried the Cranberry Shortbread Cookies with Rosemary and Parmesan today. Unbelievably good cookie. I will be making this every Christmas from now on. Thanks You & I pined it.
★★★★★
Suzy Karadsheh says
That’s awesome, Jennifer! I am so happy you enjoyed these cookies. I am making a batch soon!
Samina | The Cupcake Confession says
Getting paid in food is the best thing EVER! <3 These shortbread cookies look and sound phenomenal!!!!!! The flavor pairing is just SOOOO festive, just looking at it is making me drool! Pinning! 😀
Suzy Karadsheh says
Hi Samina! Glad you like this cookie recipe. Thanks so much for stopping in. Hope we stay in touch!
WholeYum says
I’ve never had Parmesan cookies! How novel! Looks good 🙂
Suzy Karadsheh says
Thank you! If you ever try these, let me know how it goes. Glad you stopped in!
Katrina @ Warm Vanilla Sugar says
This is such a cool combination! Love it!
Suzy Karadsheh says
Thanks so much, Katrina! Glad you stopped in!
Denise [email protected] Brazil To You says
This is written Christmas all over… We also prepare and enjoy treats with Parmesan cheese. It is the salty element that brings up all the other flavors together.
★★★★★
Suzy Karadsheh says
Denise! Great to see you here, friend. I’ll bet you have all sorts of yummy treats ready for Christmas. You’re right the salty element brings the rest of the flavors out.
Tara says
What an interesting combination of flavors, I absolutely love it!!
★★★★★
Suzy Karadsheh says
Tara, thank you! I hadn’t thought to combine cranberries with Parmesan and rosemary before; I am so happy with how these turned out.
Linda @ForkandForage says
These sound delicious. I love a sweet and savory combo and these cookies combine some of my favorite ingredients. Yum!
★★★★★
Suzy Karadsheh says
Linda, thanks so much for stopping in! You are so right on the sweet n’ savory combo. It’s great!
peter @feedyoursoultoo says
What a great and unique flavor combination.
Suzy Karadsheh says
Thank you, Peter! I knew you’d appreciate this recipe. Thanks for the support.
Aysegul says
This is such an incredible shortbread recipe. So adult-like, I should say.
I love the macro photography (and the new lens). I am so going to make it for the holiday party I am throwing next week.
Thank you for sharing.
Suzy Karadsheh says
Hi Ice! Thanks for the kind words, friend. That lens makes a big difference!
You’re right, it’s an adult-y cookie. My tween liked it, but the little one went for an Oreo. Hope it works out for you.
Maureen | Orgasmic Chef says
How interesting! It’s a cookie and a cracker all rolled (literally) into one. I like these.
★★★★★
Suzy Karadsheh says
Thanks Maureen! The lazy person in me wanted to just combine everything in one. It worked!