Savory Cranberry Rosemary Parmesan Cookies
These buttery, shortbread-style cookies blur the line between appetizer and indulgence. Parmesan brings the umami, rosemary adds an herby pop, and dried cranberries offer subtle sweetness that keeps each bite balanced. Serve them alongside cheeses, charcuterie, or wine — and watch the surprises (and compliments) roll in.
- Prep Time: 15 minutes
- chill time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 30 cookies 1x
Ingredients
1½ cups all-purpose flour
¾ cup cold unsalted butter, cubed
¾ cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon cracked black pepper
1 tablespoon finely chopped fresh rosemary
½ cup finely chopped dried cranberries
1–2 tablespoons cold water (if needed)
Instructions
In a food processor or mixing bowl, pulse or blend flour, salt, pepper, and cold butter until crumbly.
Add Parmesan, rosemary, and cranberries. Mix just until dough starts to come together. Add a bit of cold water if it’s too dry.
Turn dough out onto parchment. Shape into a log about 2 inches in diameter. Wrap and chill for at least 1 hour.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Slice chilled dough into ¼-inch rounds. Place on the baking sheet with a little space between.
Bake for 12–15 minutes, or until edges are lightly golden. Cool on a rack.
Nutrition
- Calories: 90
- Sodium: 95 mg
- Fat: 6 g
- Carbohydrates: 7 g
- Protein: 2 g