Rosemary Parmesan Shortbread

Instructions

1. Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined.
2. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands.
3. If not, add the water and pulse until combined.
4. Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it.
5. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet.
6. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter.
7. Chill in the refrigerator until firm, about 1 hour.
8. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
9. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart.
10. Bake until the edges are just beginning to brown, 12 to 14 minutes.
11. Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely.
12. Store the shortbread in an airtight container at room temperature until ready to serve.