Rosemary Parmesan Crisps


2 c flour

1 c confectioners’ sugar

1 Tbsp rosemary leaves – a nice long stalk from your yard is great, but

dried works too

1/2 tsp salt

1 tsp black pepper – freshly ground is better

1/2 c grated Parmesan cheese – not the stuff in a green can

2 sticks butter (1 cup), room temperature (hint: You can microwave it 8 – 10 seconds still in the paper to get the right temp.)


Add flour, sugar, rosemary, salt, pepper and Parmesan to food processor and pulse to combine. 

Add butter , each stick cut in about 6 pieces, and pulse until soft dough forms.

Roll into a log on a large piece of plastic wrap until about 2 -1/2 inches in diameter. Chill until firm, about an hour. Or be impatient like me and put it in the freezer for 20 minutes.

Preheat oven to 375 degrees. Slice dough into 1/3 inch slices and arrange about 1 inch apart. Bake 10 to 12 minutes until edges begin to brown. Cool 5 minutes and move to wax paper to cool. Store in airtight container. 

© Deer One Publishing 2021