Rosemary Parmesan Shortbreads

Photo: The Duo Dishes

Ingredients

3/4 cup all purpose flour

1/2 cup whole wheat flour

1 1/2 teaspoons fresh rosemary, minced

1/4 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1/4 pound unsalted butter, room temp

3 ounces fresh parmesan, grated

Zest of 1 lemon, minced

Preparation

Using an electric mixer, beat the butter until creamy and fluffy. Mix the remaining ingredients in a separate bowl, combining well, and slowly add to butter.

Turn the dough onto a lightly floured surface. Divide into two pieces and roll into small logs. Wrap both logs in plastic wrap and freeze for 30 minutes.*

Cut the logs into 1/4″ thick slices. Place the slices on a parchment paper lined pan and bake for 20-22 minutes in a preheated oven at 350 degrees. Cool completely on a wire rack.

We actually prepared the dough the day before and left the wrapped logs in the fridge overnight. Surely, you can do what works best for you in your time frame.