Rosemary Walnut Shortbread
  Re: (...)
[Image: Tohickon_Tinicum%20Herb%20Barn_Cookie-2.jpg]

Makes about 4 dozen

1 1/4 cups all-purpose flour
1/2 cup finely ground walnuts
1 1/2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup packed dark-brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
Raw sugar, for decorating


Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.

Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.

Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.

Cut out cookies transfer to parchment-lined baking sheets. Roll scraps; cut out. Gently press raw sugar onto edges of cookies.

Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.
"Time you enjoy wasting is not wasted time."
  Re: Rosemary Walnut Shortbread by luvnit ( [img]http://www.bel...)
These would make a great appetizer with a glass of wine. Thanks!
Practice safe lunch. Use a condiment.
  Re: Re: Rosemary Walnut Shortbread by Lorraine (These would make a g...)
love savory little cookies - great idea.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Rosemary Walnut Shortbread by cjs (love savory little c...)
These do look wonderful as far as savoury cookies and such go. What wine would you put with these???
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)

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