Recipe - Rosemary Parmesan Shortbread Bites

One half cup Butter, softened (125ml)
2 teaspoon Granulated sugar (10ml)
1 cup Flour (250ml)
One fourth cup Freshly grated parmesan
cheese (50ml)
2 teaspoon Dried rosemary, crushed or
ground (or 2 tablespoon
chopped fresh) (10ml)
One half teaspoon Paprika

Makes about 48 pieces. Canadian Living, December 1996.

In a bowl, beat butter with sugar until light and fluffy. Combine flour,
parmesan, rosemary and paprika; stir into flour mixture. With hands, mix to
form dough that holds together.

Divide dough into thirds. On lightly floured surface roll each piece into
12inch (30cm) rope. Cut into 1/2inch (1cm) pieces. Place on baking sheet;
bake in 350F (180C) oven for 14 to 16 minutes or until golden. Let cool
completely on pan on rack.

Bites can be stored in airtight container for up to 5 days or frozen for up
to two weeks.

To serve, warm in 350F (180C) oven for 3 to 5 minutes.

Posted to MCRecipe Digest V1 #374, by Peg Baldassari
75402.3465@compuserve.com on 15 Jan 97.