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Parmesan Rosemary Shortbread with Cranberry Topping

  •  5 stars stars based on 6 reviews
  •   100% would make this again
  • Review this recipe  Read reviews
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Makes about 16

1 cup (4 ounces) Parmesan cheese, freshly grated
4 tablespoons unsalted butter, slightly softened, cut into chunks
1/2 cup flour
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
1/4 cup toasted walnuts, chopped
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt

For topping:
1 package (12 ounces) cranberries
1-1/2 cups granulated sugar
3/4 cup water
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 medium onion, chopped
1 medium apple, cored, chopped
1 tablespoon red wine vinegar
Optional toppings: flavored Cheddar slices, Gruyère slices, walnuts

Preheat oven to 425° F. Pulse the Parmesan and butter in food processor until mixture resembles coarse crumbs. Add flour, rosemary, walnuts, pepper and salt. Process until ingredients hold together. Divide dough into two equal halves. On a lightly floured surface, roll each half into a circle about 7-inches round and 1/8-inch thick. Cut into eight wedges. Transfer wedges to a cookie sheet. Bake until golden around edges, about 6 to 8 minutes. Remove from cookie sheet and cool on wire rack.

For topping, combine cranberries, sugar, water and spices in large saucepan. Bring to a boil. Reduce heat to medium and cook until mixture thickens, about 10 minutes. Stir in onions, apple and vinegar. Cook 15 minutes, stirring occasionally.

Before serving, top each slice of shortbread with a spoonful of the topping. Or, place the topping in a small bowl with a spoon. Put the bowl in the center of a large plate and scatter shorbread around the bowl.

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Reviews of Parmesan Rosemary Shortbread with Cranberry Topping:

1-5 of 6 reviews   Next >>

  A cookie baker in oh  Nov 14, 2011
Would make this again.
Whats not to luv about it?its savory? 5 stars

  A cookie baker in Don Mills  Dec 12, 2010
Would make this again.
I too lost my savoury shortbread recipe, and served this last night as an appetizer before dinner. Both the cookies and the topping are delicious. I have plenty of topping leftover for the Christmas season, which I'm also thinking of using instead of cranberry sauce to accompany the turkey. Thanks! 5 stars

  A cookie baker in canada  Nov 21, 2010
Would not make this again.
it is discusting!!!!!!!!!!!!!!!!!!

  A cookie baker  Nov 18, 2010
Would make this again.
I made this two years ago for a party, it was a huge hit, and I managed to lose the recipe. Thank goodness I've found it again as I've got several holiday parties to attend. 5 stars

  A cookie baker in Madera, CA  Jan 31, 2009
Would make this again.
I was looking for a savory cookie and this hit the spot! I've made it many times and it's always great. I must admit I haven't tried the topping because the shortbread is so good without it! 5 stars

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