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.