Cranberry Parmesan Shortbread Cookies with rosemary and olive oil.
- 2 cups/ 240 g all-purpose flour
- 1 cup/ 113 g confectioner’s sugar
- 1/2 cup/ 60 g dried cranberries (a large handful)
- 2–3 tsp (about 2 small springs) finely chopped fresh rosemary
- pinch of salt
- 3/4 cup/ 75 g grated Parmesan Rigiano
- 2 (16 tbsp)/226 g sticks unsalted butter
- 2 tsp/ 8.2 g Private Reserve extra virgin olive oil
- 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. Enjoy!
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Keywords: Shortbread Cookies Recipe, Butter Shortbread Cookies