Rosemary Parmesan Shortbreads
By: The Duo Dishes
Published: Thursday, December 10, 2009 - 4:11pm

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

1 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. 2 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.* 3 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. 4 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.