8 tablespoons unsalted butter, softened
1 ¼ cups freshly grated parmesan
1 cup all-purpose flour
½ teaspoon kosher salt
2 teaspoons fresh rosemary leaves, chopped
½ teaspoon freshly ground black pepper (I like to add more)
- Beat butter until creamy-scrape down bowl.
- Add the parmesan cheese, flour, salt, rosemary, and pepper. Beat until it comes together in a ball and pulls away from the sides of the bowl.
- Turn the dough out onto a large sheet of plastic wrap, knead it a few times until a smooth ball forms. And roll it into a 10 inch log***
- Wrap the log tightly in plastic wrap and freeze for at least 30 minutes, or until firm. If refrigerated overnight the flavors have a chance to develop.
- Preheat oven to 350 degrees.
- Slice the log into ¼ to ½ inch pieces. Place slices about an inch apart on baking pan covered in parchment and bake for 16-22 minutes (depending on thickness) or until firm and golden brown.
- *****I have also just chilled the dough for 30 minutes and then rolled between 2 sheets of parchment until ¼ to ½ inch thick and then cut into squares, triangles or with cookie cutters. Then bake.
Thanks to Patti Mills
