Rosemary Parmesan Shortbreads

• 3/4 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons fresh rosemary minced
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1/4 pound unsalted butter room temp
• 3 ounces Parmesan fresh, grated
• 1 lemon minced

1. Using an electric mixer, beat the butter until creamy and fluffy. Mix the remaining ingredients in a separate bowl, combining well, and slowly add to butter.
2. Turn the dough onto a lightly floured surface. Divide into two pieces and roll into small logs. Wrap both logs in plastic wrap and freeze for 30 minutes.*
3. Cut the logs into 1/4" thick slices. Place the slices on a parchment paper lined pan and bake for 20-22 minutes in a preheated oven at 350 degrees. Cool completely on a wire rack.

flour, whole wheat flour, rosemary, cayenne pepper, kosher salt, butter, parmesan fresh, lemon

Taken from www.yummly.com/recipe/Rosemary-Parmesan-Shortbreads-1672909 (may not work)