top of page
  • Andy

Asiago/Parmesan Herb Shortbread

Updated: Apr 27, 2020


2 cups unbleached flour

1 cup powder sugar

1 cup unsalted butter, diced

1/3 cup finely grated Asiago Cheese

1/3 cup finely grated Parmesan Cheese

1/3 cup minced leeks, whites and lite green parts

2 teaspoons finely chopped fresh rosemary leaves

2 teaspoons finely chopped fresh Italian Parsley leaves

1/2 teaspoon rosemary salt


1. Put flour, sugar, herbs, leeks, salt, and cheese in the Cuisinart and pulse to combine

2. Next, add butter and pulse until the dough starts to form

3. Once its hold together, empty contents of Cuisinart onto plastic wrap

4. Form dough into a log, about 2 inches thick

5. Wrap, and chill for about 2 hours

6. Preheat oven to 375 degrees

7. Remove dough from fridge

8. Cut dough into 1/3 inch slices and place on a parchment-lined cookie sheet, about 1 inch apart.

9. Back for about 10 to 14 minutes, until edges start to brown

10. Remove from oven, let cool on cookie sheets until firm, then transfer to wire racks to cool.

Enjoy Cooking

11 views0 comments

Recent Posts

See All
bottom of page