Rosemary-Parm cookies from Dorie's Cookies (page 409) by Dorie Greenspan

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Notes about this recipe

  • MissKoo on April 20, 2026

    These are my go-to cocktail cookies when baking dozens (over 100) for an event. The flavor with the rosemary and parmesan is just terrific and lovely to have with cocktails. As with her many other cocktail cookies, I love that you can make and roll the dough ahead and store it in the freezer until needed. I have not cut back on the sugar or increased the salt as has been mentioned but will try those suggestions the next time I make them.

  • Tiganna on August 27, 2017

    These were a great hit at the party I took them to. I agree with caitmcg, I think it would be interesting to see how they do with a little less sugar and perhaps a tiny bit more salt. The rosemary seemed a huge amount when chopping, but blended in well. The biscuits get very crumbly - this is very yummy, but just to be aware that these aren't the easiest to transport without loss of shape.

  • Melanie on July 10, 2017

    Winner, will make again. Great to have with nibbles, lovely flavour.

  • caitmcg on December 26, 2016

    Delicious savory "cookies" with a short, crumbly texture and great flavor from the combination of rosemary, Parmesan, and pecans. Comes together easily in the food processor. I held the dough scraps in the fridge for a few days, until I had time to re-roll and freeze, and they didn't suffer at all. Next time, I'll reduce the sugar to 2 tablespoons from 3, for less of a sweet edge.

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