1 1/4 cup flour
1 cup shredded parmesan cheese
2 tbsp fresh Freeman Herbs Organic Rosemary, finely minced
1/2 tsp salt
1/4 tsp fresh cracked black pepper
1/2 cup of unsalted butter, at room temperature
whole herbs for laminating onto the dough
Combine the flour, cheese, rosemary, salt, and pepper in the bowl of a food processor.
Add in the soft butter in and pulse about 30 times to combine into a crumbly mixture.
Turn the dough out onto a piece of plastic wrap and bring it together into a smooth flat disk (similar to making a pie crust). The dough should be smooth and uniform.
Wrap in plastic wrap and let sit in the fridge for at least an hour.
Preheat your oven to 350°F. Roll out the dough to about 1/4-1/8" thickness.
To laminate herbs onto the surface of the cookies, lay out your herbs onto the surface of the dough, put wax paper over the dough, and using a rolling pin, press the herbs into the dough.
Using a 2" round cookie cutter, cut out your circles. Place your cookies on a baking sheet and bake for 10-15 minutes, until the edges start to turn a pale golden colour.
Let them cool and then enjoy!