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Savory Rosemary-Parmesan Snowflake Cookies

Savory Rosemary-Parmesan Snowflake Cookies for Elegant Snacking

Savory Rosemary-Parmesan Snowflake Cookies blend earthy rosemary and sharp Parmesan for a delightful, sophisticated snack.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 24 cookies
Course: Snacks
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter softened to room temperature
  • 1 cup aged Parmesan cheese grated
  • 1 tablespoon fresh rosemary finely chopped
  • 2 cups all-purpose flour can substitute gluten-free flour
  • 1 teaspoon black pepper adjust according to spice preference
  • 1/2 teaspoon sea salt preferably kosher salt

Equipment

  • mixing bowl
  • electric mixer
  • Rolling Pin
  • cookie cutter
  • Baking Sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Cream unsalted butter and grated Parmesan cheese in a large mixing bowl until smooth and fluffy.
  2. Incorporate finely chopped rosemary, black pepper, and sea salt into the mixture until well combined.
  3. Gradually add all-purpose flour, mixing on low speed until dough just comes together.
  4. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
  5. Roll out the chilled dough to 1/4 inch thickness and cut into snowflake shapes.
  6. Chill the cut cookies in the refrigerator for an additional 10 minutes.
  7. Preheat the oven to 350°F (175°C) and bake cookies for 12-15 minutes until golden brown.
  8. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 60mgSugar: 1gVitamin A: 200IUCalcium: 100mgIron: 0.5mg

Notes

Store baked cookies in an airtight container at room temperature for up to 5 days. Unbaked dough can be refrigerated for 3 days or frozen for up to 1 month.

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