Rosemary parmesan shortbread bites

1 Servings

Ingredients

Quantity Ingredient
½ cup Butter, softened (125ml)
2 teaspoons Granulated sugar (10ml)
1 cup Flour (250ml)
¼ cup Freshly grated parmesan cheese (50ml)
2 teaspoons Dried rosemary, crushed or ground (or 2 tablespoon chopped fresh) (10ml)
½ teaspoon Paprika

Directions

Makes about 48 pieces. Canadian Living, December 1996.

In a bowl, beat butter with sugar until light and fluffy. Combine flour, parmesan, rosemary and paprika; stir into flour mixture. With hands, mix to form dough that holds together. Divide dough into thirds. On lightly floured surface roll each piece into 12-inch (30cm) rope. Cut into ½-inch (1cm) pieces. Place on baking sheet; bake in 350F (180C) oven for 14 to 16 minutes or until golden. Let cool completely on pan on rack.

Bites can be stored in airtight container for up to 5 days or frozen for up to two weeks.

To serve, warm in 350F (180C) oven for 3 to 5 minutes.

Posted to MC-Recipe Digest V1 #374, by Peg Baldassari <75402.3465@...> on 15 Jan 97.

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