Parmesan Shortbread
Parmesan Shortbread is the savory cheese variation of delicate shortbread cookies. The rich buttery taste interwoven with that of the Parmigiano Reggiano® cheese makes our Parmesan Shortbreads irresistible. Add chopped fresh rosemary and crunchy chopped toasted hazelnuts to make Parmesan Shortbread yet more distinctive and delicious. You can even try other nut and herb or spice combinations—walnuts and oregano, pecans and cayenne pepper, or pistachios and thyme.

Make Parmesan Shortbread ahead and store in an airtight container or tin. The flavors mellow and meld after a couple of days. Parmesan Shortbreads freeze well so you can always have them on hand to serve with an aperitif, a glass of red wine, or a glass of sherry before dinner.
Servings Prep Time
24shortbreads 30minutes
Cook Time
Servings Prep Time
24shortbreads 30minutes
Cook Time
  1. Cream the softened butter, salt, pepper and rosemary with a mixer or wooden spoon until well combined.
  2. In a bowl, mix the flour and the Parmigiano Reggiano. Add to the butter mixture and combine until smooth. Do not over mix.
  3. Add the hazelnuts and mix until just incorporated.
  4. Form the dough into a long roll, about 1½ inches in diameter, roll in plastic wrap and refrigerate 4 hours, or preferably overnight
  5. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  6. Cut the shortbread dough in ¼-inch slices. Place the slices on the baking sheet.
  7. Bake in the preheated oven until barely golden with crisp edges. Cool and serve.
Recipe Notes
Nutrition Facts
Parmesan Shortbread
Amount Per Serving
Calories 189 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 23mg 8%
Sodium 258mg 11%
Potassium 125mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 24%
Vitamin A 3%
Vitamin C 11%
Calcium 37%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.