Parmesan, Rosemary and Walnut Shortbread
I had a party recently and enlisted the help of my friends with the appetizers. Really, I just found recipes that I liked and handed them out to my friends to make. (Aren't you just dying to get on that list?) So sue me, I needed the help. My friend Leslie got this recipe to make, from my Epicurious app, and we all really liked it. Leslie and I think it would be a great happy to give out at Christmas or any other time for that matter.
8 T (1 stick) unsalted butter, at room temperature
4 oz. freshly grated Parmesan cheese
1 cup all purpose flour
1 T fresh rosemary, minced
1/2 cup walnuts, toasted at 350 degrees for 10 minutes, then chopped
1/2 t kosher salt
1/4 t freshly ground black pepper
Pinch cayenne pepper
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 into 1-inch logs, wrap in plastic, and refrigerate for at least half an hour, or up to 3 days.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Cut the logs into 1/4-inch slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Cool the slices on a wire rack.
The recipe says that they can be eaten plain or served with Sun-dried Tomato Pesto. I'll have to try them with the pesto next time, I'll let you know how it turns out.
8 T (1 stick) unsalted butter, at room temperature
4 oz. freshly grated Parmesan cheese
1 cup all purpose flour
1 T fresh rosemary, minced
1/2 cup walnuts, toasted at 350 degrees for 10 minutes, then chopped
1/2 t kosher salt
1/4 t freshly ground black pepper
Pinch cayenne pepper
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 into 1-inch logs, wrap in plastic, and refrigerate for at least half an hour, or up to 3 days.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Cut the logs into 1/4-inch slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Cool the slices on a wire rack.
The recipe says that they can be eaten plain or served with Sun-dried Tomato Pesto. I'll have to try them with the pesto next time, I'll let you know how it turns out.
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