Cream butter with electric mixer for 1 minute. With mixer on low, add parmesan, rosemary, salt, and pepper and combine. With mixer still on low, add flour and mix until large crumbles form (about 1 minute). If too dry, add water. Dump the dough onto a floured surface, press into a ball, and roll into a 9 inch log. Wrap in plastic and refrigerate for at least 30 minutes. Cut log into 3/8 inch slices and place on lined baking sheet. Bake for 22 minutes at 350 degrees (or until browned).
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