Rosemary nut shortbread
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60 to 65 cookies
* PLUS Refrigeration Time: 60 minutes, Baking Time: 12 minutes
, at room temperature
1 3/4 cups
In a food processor, whirl butter with sugar, vanilla, salt and egg yolk until smooth, scraping down side as necessary. Add flour and rosemary. Pulse, occasionally scraping down side, until mixture starts to form a ball. Or, in a large bowl, using a wooden spoon, beat all ingredients together except flour, rosemary and nuts until mixed. Then gradually stir in flour and rosemary.
Lightly dust counter with flour, then turn out dough. Divide into 4 portions. Shape each into a log about 6 in. (15 cm) long and 11/4 in. (3 cm) wide. Roll logs in chopped pine nuts. Firmly press pine nuts into log. Wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to 1 week. Or seal in a plastic freezer bag and freeze up to 1 month.
To bake, remove logs from refrigerator and let stand at room temperature about 15 min so they’re easier to slice. Preheat oven to 325F (160C). With a serrated knife, using a gentle sawing motion, slice into coins ⅓ in. (0.8 cm) thick. Spread out on an ungreased baking sheet.
Bake in centre of oven until edges are lightly browned, from 12 to 14 min. Remove cookies to a rack to cool. Repeat with remaining dough. Cookies will keep well stored in an airtight container in a cool place or the refrigerator up to 2 weeks or in the freezer up to 1 month.
Here’s your excuse to serve shortbread at a cocktail party. They’re marvellous with a full-bodied glass of red.