Parmesan, Rosemary, and Walnut Shortbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Crumbly and melting, easy and irresistible, at the catering company, we keep the dough for this shortbread on hand in the freezer for in-house treats and for extra hors d'oeuvres or snacks for a party that balloons at the last minute. I first tasted this shortbread when my friend Gail Monaghan passed it around in a silver basket before a dinner party at her house. I took one bite and said, OK, where's the pen? Hand over the recipe (there was a please implied): this is amazing and I need to put this in my book. She very angelically wrote it out nicely, and here it is. Ingredients:
8 tablespoons (1 stick) unsalted butter, at room temperature |
4 ounces freshly grated |
parmesan cheese |
1 cup heckers or king arthur all-purpose flour |
1 tablespoon minced fresh rosemary |
1/2 cup walnuts, toasted at 350°f for 10 minutes, then chopped |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
pinch cayenne pepper |
Directions:
1. Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
2. When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.
3. Note: Buy the absolutely best Parmesan (preferably Reggiano) you can find. Ideally, get a lump and grate it yourself. Look for a chunk with rind on only one side, not two.
4. Serena, Food & Stories Stewart, Tabori & Chang
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