Rosemary And Parmesan Shortbread

• 1/2 cup unsalted butter, room temperature
• 1/2 cup shredded parmesan cheese (use the best you can...)
• 1/8 - 1/4 cup sugar (to taste, I prefer it less sweet)
• 3/4 cup flour
• 1/3 cup cornmeal (I use white)
• 1/4 teaspoon salt
• 1/4 teaspoon dried rosemary, crushed

1. Preheat oven to 375 degrees.
2. Cream together butter, parmesan and sugar at med. speed in bowl of electric mixer. Scrape down contents.
3. Mix together flour, cornmeal, salt and rosemary in a bowl. Add to the creamed mixture, a little at a time.
4. Remove dough from bowl and form into a log approximately 9 inches long. Wrap in plastic wrap and chill for 1 hour.
5. Cut log into slices slightly wider than 1/4 inch. Place on parchment lined baking sheet.
6. Bake in pre-heated oven for 13-15 minutes or until shortbread turns faintly brown on top and light brown on bottom. Remove from oven. Cool shortbread on wire rack.
7. Makes 32 slices of shortbread. May be wrapped in heavy duty foil and frozen for 1 month. To serve, spread frozen shortbread on a baking sheet. Warm in a 325 degree oven for 5 minutes.

unsalted butter, parmesan cheese, sugar, flour, cornmeal, salt, rosemary

Taken from www.food.com/recipe/rosemary-and-parmesan-shortbread-347748 (may not work)