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Rosemary, Thyme and Parmesan Shortbread


1 stick (4 ounces) unsalted butter, room temperature
3 ounces grated Parmesan (grate it yourself for the best flavor)
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon chopped fresh rosemary
1 1/4 cups all-purpose flour
1 tablespoon water



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