Parmesan, Rosemary, and Walnut Shortbread Recipe | Epicurious.com
"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
Comments & Reviews
Just A Pinch Sweepstakes