Rosemary Parmesan Shortbread (Claire Robinson’s 5 Ingredient Fix on Food TV)
1 teaspoon water, if needed
Put the flour, sugar, rosemary, salt and parmesan into the bowl of a food processor (I just old skool style stirred it) and pulse until combined (that sounds dirty). Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands (that sounds dirty, too). If not, add the water and pulse until combined.
Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 ½ inches in diameter. Chill in the refrigerator until firm, about one hour.
Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
Cream cheese with Thyme and Chives
Seeduction Bread (from Whole Foods)