Rosemary Pine Nut Shortbread Crackers

Rosemary Pine Nut Shortbread Crackers are an easy savory slice and bake shortbread recipe that makes a perfect snack to have with wine.

rosemary pine nut crackers with wine and cheese
You don’t have to be on vacation to get away from it all…

rosemary and pine nut crackers with wine

just chill a good dry wine, thinly slice some aged cheddar cheese, lay out colorful cocktail napkins…

f savory shortbread

and make up a batch of these savory shortbreads. They’re a variation of my Lemon Thyme Shortbread which are themselves inspired by Ina Garten, and we all know she’s the the doyenne of easy living. These buttery shortbreads, flavored with pungent rosemary and Parmesan, and heavily studded with toasted pine nuts, make the cocktail hour really special, wherever you happen to find yourself.

Rosemary Pine Nut Shortbread Cracker, broken open

A log of savory shortbread dough
slice and bake dough, sliced into rounds

savory shortbread crackers on a baking sheet
Savory shortbread cracker on a cooling rack
a plate of shortbread wine crackers with cheese

5 from 1 vote

Rosemary and Pine Nut Shortbread Crackers

Rosemary Pine Nut Shortbread Crackers are an easy savory slice and bake shortbread recipe that makes a perfect snack to have with wine.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
chilling 1 hour
Yield 16 + crackers
Author Sue Moran


  • 1 stick unsalted butter at room temperature, cut in pieces
  • 1 cup finely shredded Parmesan cheese (about 2 oz)
  • 1 1/4 cup all purpose flour
  • 1 Tbsp finely minced fresh rosemary (remove the leaves from the stems first)
  • 1 cup roasted pine nuts
  • 1/2 tsp salt
  • lots of fresh cracked pepper


  • Preheat oven to 350F
  • Put all the ingredients in a bowl and mix until the dough comes together.  Take off your rings and get your hands in there.  Crumble the butter with your fingertips until it’s thoroughly incorporated.  This will take a few minutes.
  • Turn the dough out onto a board and work it a little to make sure it’s not crumbly.
  • Form into a 10 or 11 inch log and wrap in parchment paper or plastic wrap.
  • Refrigerate for at least an hour before slicing.
  • Slice into thin rounds, about 1/4 to 3/8 inch width.
  • Bake for about 15 minutes until lightly browned around the edges.  Cool on a rack.

Cook's notes

Be sure your rosemary is really finely minced, I did this in the little food processor.  To roast the pine nuts, lay them in a dry frying pan and heat on medium, stirring almost constantly, until they turn brown and fragrant.  They will burn easily so watch them.  The extra flavor that comes from roasting is worth this quick extra step.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Please rate this recipe!

  • Reply
    June 28, 2012 at 5:44 am

    I love the format of the photos it makes the shortbread look like a cartoon, delicious cartoon cookie

    • Reply
      Sue/the view from great island
      June 29, 2012 at 1:22 am

      Thanks beti, the photos didn’t turn out so well on their own, so I took advantage of that and just had fun with them!

  • Reply
    Ellen B Cookery
    June 28, 2012 at 1:07 am

    Love the savoury and nutty mixture!

  • Reply
    Working London Mummy Working London Mummy
    June 27, 2012 at 9:12 pm

    Wow this looks delicious and love the look of the blog. So nice and the way you are presenting the recipes. Also love the slideshow at the top. Wish I could get a tutorial from you on making a fab blogger site like this

  • Reply
    Cathy at Wives with Knives
    June 28, 2012 at 3:23 am

    I’ll take a savory over a sweet any day of the week. I know this would be delicious with a chilled glass of white wine.

  • Reply
    June 27, 2012 at 7:43 pm

    Ooh, I love the idea of savory shortbread. Rosemary and pine nuts–perfect. 🙂

  • Reply
    Inside a British Mum's Kitchen
    June 28, 2012 at 1:34 am

    I will take your word for it – no vacation planned so I will make a batch of these wonderful crackers and pour a glass of wine – can’t wait! thanks for a lovely recipe
    Mary x

  • Reply
    June 28, 2012 at 1:19 am

    These shortbread crackers look so lovely! Perfect to accompany a glass of wine! We just made a savory seaweed sable with FFwD this past week…I really loved them!

    • Reply
      Sue/the view from great island
      June 29, 2012 at 12:55 am

      I just saw your seaweed sables, they look great. I’ve never used seaweed in anything before, but I do love seaweed rice crackers.

  • Reply
    June 27, 2012 at 9:06 pm

    Now these I just have to try. I’ve still not managed to make any crackers I’m happy with, but these do look like they might just do the trick. I’d never have thought to add pine nuts mmmm!

  • Reply
    Tricia @ saving room for dessert
    June 27, 2012 at 4:01 pm

    I love making crackers especially short bread with rosemary. I can taste them now.

    • Reply
      Sue/the view from great island
      June 28, 2012 at 2:31 am

      I hesitated calling them crackers, because they really are more of a shortbread, but the kind you eat with wine and cheese…somebody needs to come up with a better name for these!

  • Reply
    June 27, 2012 at 3:00 pm

    Little treats like this just make life better.

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