In bowl, combine flour and Parmesan cheese. Cut in butter until mixture resembles very coarse meal. Stir in chives. Transfer to work surface and knead gently into ball. Shape into log, 1-1/2" (4 cm) in diameter. Cover with plastic wrap and refrigerate until firm, about 1 hour.

Preheat oven to 350F (180C).

Slice into 1/4" (5 mm) thick slices. Place on parchment paper lined cookie sheets.

Bake in centre of oven for 10 minutes. Cool on pan on rack. (Shortbread can be stored in airtight container for up to 2 days).

Makes 24 shortbread.