- 2 Cups all-purpose flour
- 1 Cups confectioner’s sugar
- 2 tsp finely chopped fresh rosemary leaves
- ½ tsp salt
- ½ Cup finely grated parmesan cheese
- 1 Cup (2 sticks) unsalted butter (room temp)
- 1 tsp water (if needed)
Put the flour, sugar, rosemary, salt, & parmesan 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.
Transfer the dough onto a large sheet of plastic wrap. Form the dough into a log along 1 edge of the sheet and roll up into a log. Twist ends tightly. Should be about 2 1/2” in diameter. Chill until firm, about 1 hour.
Preheat oven to 375◦. Line baking sheet with parchment paper. Slice dough into 1/3” slices place 1” apart on pan. Bake until edges are just beginning to brown. 12-14 minutes.
Cool on pan for 5 minutes then transfer to wire racks to cool completely. Store in airtight container at room temp. makes about 2 ½ doz.
