Rosemary Parmesan Shortbread

I saw Claire Robinson make these on the food network.  They looked really good, so I thought I'd try them.  These crackers make a delicious appetizer.  It is a bit savory and sweet at the same time.  The combination of flavors is different and delicious.  It would be great for those times when you just want a little something to nibble on.  The shortbread is very easy to make since you mix it in the food processor and how can it not be good  with two sticks of butter.  I halved the recipe since there are just two of us.

Rosemary Parmesan Shortbread

2 cups all purpose flour
1 cup confectioners' sugar
2 teaspoons finely chopped fresh rosemary leaves
1/2 teaspoon salt
1/2 cup finely grated Parmesan cheese
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon water, if needed

Put the flour, sugar, rosemary, salt, and Parmesan cheese into the bowl of a food processor and pulse until combined.  Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands.  If not, add the water and pulse until combined.

Form the dough into a log about 2 1/2 inches in diameter.  Wrap with plastic wrap and chill in the refrigerator until firm, about 1 hour.

Preheat the oven to 375 degrees.  Line 2 baking sheets with parchment paper.Slice the dough log into 1/3 inch thick slices and arrange on the baking sheets about 1 inch apart.  Bake until the edges are just beginning to brown, 12 to 14 minutes.

Cool on the pan for 5 minutes, then transfer to wire racks to cool completely.  Store in an airtight container at room temperature.  Makes 2 1/2 dozen pieces