Rosemary Parmesan Shortbread Cookies

I forgot how much I loved shortbread cookies until my son's girlfriend brought these cookies over a couple of weeks ago to try out. She made them all by herself....she's sixteen. A girl after my own heart. Don't let the mix sway you - they were such a sweet savory combination that I had to make them. I was surprised with how easy they were to make and especially how delicious they were. Try them...they will impress you too.

2c flour
1 c confectioners' sugar
2 tsp finely chopped fresh rosemary leaves
1/2 tsp salt
1/2 c finely grated Parmesan cheese
1 c (2 sticks) unsalted butter - room temp
1 tsp water (if needed)

Put flour, sugar, rosemary, salt and parmesan into the bowl of food processor. Pulse until completely combined. Add butter and pulse until soft dough forms. The dough should hold together when squeezed with your hands. If it doesn't, add a little water at a time until the dough comes together.
Spread out a large sheet of plastic wrap onto your work surface and transfer dough onto it. Using plastic wrap, roll it into a log shaped roll. Twist ends of plastic to make it into a compact and tight log - about 2 1/2" in diameter. Chill until firm - at least an hour or more.

Preheat oven to 375º. Line 2 cookie sheets with parchment paper. Slice dough into 1/3" slices and arrange on your lined cookie sheets, about 1" apart ( I sliced mine then used a scallop cookie cutter to make edges pretty) . Bake until edges are just starting to brown -12-14 minutes. Cool 5 minutes then transfer to rack to cool completely. Store in airtight container.
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