Rosemary Parmesan Shortbread

1 c all purpose flour combine mix make two logs refrigerate slice bake 15–17 minutes at 350°F cool on baking sheet 5 minutes cool on wire rack
¾ c corn starch
1 t salt
1 c grated Parmesan cheese
1 T chopped fresh rosemary, or 1 t dried
1 c butter, softened beat until creamy
2 T sugar
  1. combine flour, corn starch, salt, cheese, and rosemary
  2. beat butter and sugar until light and creamy
  3. add dry ingredients to butter and mix until blended
  4. on a lightly floured surface, form dough into two 10″ logs
  5. wrap each log in plastic wrap and refrigerate 30 minutes or up to 24 hours
  6. grease or line baking sheets with parchment paper
  7. slice logs ¼″ thick and place 2″ apart on baking sheets
  8. bake 15–17 minutes at 350°F
  9. cool 5 minutes on cookie sheet
  10. remove to wire rack and cool

Makes about 40

Stolen from Baking is Back 2007