Name: Rosemary Parmesan Shortbread
Prep time: 80 min
Yield: 18 shortbread crackers
Ingredients: 1 1/4 cups flour; 1 cup shredded Parmesan cheese; 2 Tbsp finely minced rosemary leaves (plus extra whole leaves for the tops of the crackers (If you like you can mince the rosemary right in the food processor first)); 1/2 tsp salt; 1/4 tsp fresh cracked black pepper; 1 stick (1/2 cup unsalted butter, at room temperature); extra whole leaf herbs for laminating onto the dough