Subj : Pine Nut Rosemary Shortbread
To : All
From : Ben Collver
Date : Fri Jul 26 2024 10:46 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pine Nut Rosemary Shortbread
Categories: Cookies
Yield: 24 Cookies
2 c White whole-wheat flour (or
-unbleached all-purpose
-flour)
1 ts Fine-grain sea salt; scant
1 c Unsalted butter; room
-temperature
2/3 c Natural cane sugar
1 Lemon; zest of
2/3 c Pine nuts; toasted and
-loosely chopped
1 1/4 ts Fresh rosemary; finely
-chopped
Combine flour and salt in a small bowl and whisk to combine.
In a separate large bowl or stand mixer cream the butter until light
and fluffy. Add the sugar and lemon zest and mix again, then add the
flour mixture, nuts, and rosemary and mix until the dough goes just
past the crumbly stage, and begins to really clump together (you
don't want to over mix, but under mixing will make the dough seem a
bit dry, which can make it difficult to handle). Turn the dough out
onto a floured work surface. Knead the dough just once or twice to
bring it together, then divide it into a ball and flatten into a disk
1" thick. Wrap in plastic wrap and refrigerate for 15 minutes.
Preheat the oven to 350°F degrees and line a baking sheet with
parchment paper of a Silpat mat. Roll the dough out to 1/4" thickness
on a lightly floured surface. Cut into whatever shapes you desire,
and place on the prepared baking sheet. Sometimes I chill the dough
in the freezer for another 10 minutes, it seems to help the cookies
hold their shape--but you don't have to. Bake for about 10 minutes,
or until the cookies are beginning to brown on the bottom. The baking
time will vary depending on the size of the cookies, taking less time
for smaller cookies.
