Pine Nut Rosemary Shortbread


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Pine Nut Rosemary Shortbread
Pine Nut Rosemary Shortbread
Ingredients
2 cups unbleached flour
Light pinch fine-grain sea salt
1 cup unsalted butter at room temperature
2/3 cup sugar
Zest of one lemon
2/3 cup pine nuts toasted and coarsely chopped
1¼ tsp. fresh rosemary finely chopped
Directions

Courtesy of Chef Ryan Scott and the California Milk Advisory Board.

Prep: 20 minutes, Cook: 10 minutes, Chill: 15 minutes
Makes: about 3 dozen small cookies

1. Stir together flour and salt in a small bowl with a whisk.

2. Cream butter until light and fluffy in a medium bowl; beat in sugar and lemon zest. Add flour, nuts, and rosemary; mix until dough goes just past the crumbly stage and begins to clump together (don’t over mix).

3. Turn dough out onto a floured work surface and knead once or twice to bring it together. Shape into a 1-inch thick disk and cover with plastic wrap; chill for 15 minutes.

4. Preheat oven to 350°F and line a baking sheet with parchment paper. Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into desired shapes and place on prepared baking sheet. Bake for about 10 minutes, or until the cookies are beginning to brown on the bottom. Let cool and store in an airtight container. 

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