23.9.10

Parmesan Rosemary and Walnut Shortbread



The garden is all but gone. (sigh)  The frost has come with a vengeance and left little but pansies and strawberry plants alive.  Thank heaven I harvested my herbs.  I only had a few sprigs of rosemary but wanted to make something fresh.  These make a nice cocktail snack. 

I have not been blogging and cooking as much lately (another sigh).  I am so busy with my house renovation.  So I am a tad distracted.  The reno is not very interesting at this point either.  All I am doing right now is writing cheques.

This is also my entry for Fresh Friday with La Bella Vita

Parmesan, Rosemary, and Walnut Shortbread

Epicurious  | October 2004
by Serena Bass

8 tablespoons unsalted butter, at room temperature
4 ounces freshly grated parmesan cheese
1 cup all purpose flour
1 tablespoon minced fresh rosemary
1/2 cups walnuts, toasted at 350F for 10 minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon 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, pecans, 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.
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.

9 comments:

  1. I absolutely love the flavors here in this bread! I found you from Roz and so happy! thanks for sharing this wonderful recipe~

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  2. This savory shortbread sounds wonderful- thanks!

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  3. I love shortbread and this is an awesome combination. Miss your posts but know how exhausting renovations can be... just keep your eyes on the prize at the end of the process... gorgeous new kitchen!!! PS Made MORE
    grape jam... I am in love!

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  4. Sorry your garden has been frozen. Our temps took a turn upward, and today, as our furnace finally got fixed (I feel your checque pain), the weather was sunny and 82. But I know that won't last. i do like that shortbread; sounds like a great midafternoon pick=me-up!

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  5. These sound absolutely wonderful. I am going to try these this weekend in anticipation of serving at my next bookclub dinner.

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  6. What a wonderful combination of flavors. Yum!

    I've been hosting a weekly meme called Seasonal SUNDAYS and it's all about what the season means to YOU. I'd love to have you come join me. The link goes up in the early hours of Sunday, so link at your leisure any time on Sunday or Monday. Hope to see you then.


    - The Tablescaper
    thetablescaper.com

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  7. I got so many walnuts from the orchard I am scrambling for recipes; thanks to you I have got one , a perfect one since the logs can be kept in the freezer till needed. Thanks Sarah!

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  8. The shortbread looks divine.

    Life happens when you are blogging. Enjoy the home renovations.

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