Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 1 hour
  • Portion size 22 servings



In bowl, combine flour, Parmesan, thyme, rosemary and pepper. Using electric mixer on medium speed, beat in butter and egg until smooth. Shape dough into disc and wrap in plastic wrap. Refrigerate for 15 minutes. (Make-ahead: Can be refrigerated overnight or stored in airtight container and frozen for up to 1 month.)

Preheat oven to 350°F. Roll out dough between 2 sheets of parchment paper to about 1/4-inch thickness. Using 2-inch round cookie cutter, cut out cookies, re-rolling scraps as necessary. Arrange, 1 inch apart, on parchment paper-lined baking sheet. Position fresh herb leaves in centre of each cookie, gently pressing to adhere. (If herbs don’t stick, brush cookies lightly with egg wash.)

Bake until cookies are golden brown, 15 to 18 minutes. Let cool on baking sheet on rack for 5 minutes; transfer directly to rack to cool completely. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.)

Test Kitchen Tip: Fresh thyme and rosemary are aromatic herbs that retain their flavours at high temperatures. If you’ve only got dried rosemary and thyme on hand for this recipe, use 3/4 tsp of each instead of 2 tsp fresh.

Nutritional facts PER SERVING: about

  • Iron 0.3 mg
  • Fibre 0 g
  • Sodium 45 mg
  • Sugars 0 g
  • Protein 2 g
  • Calories 70
  • Total fat 5 g
  • Cholesterol 22 mg
  • Saturated fat 3 g
  • Total carbohydrate 5 g
Share X
Baking & Desserts