This is another easy recipe from my friend Karla! She finds the best recipes, and I have several from her. I’m thinking about making a “Karla” section in my recipe box.
This recipe comes from the book, The 150 Best American Recipes: Indispensable Dishes from Legendary Chefs and Undiscovered Cooks (150 Best Recipes) and is super easy and versatile. I hope you love it as much as I did. Make a batch and share it with friends.
RUSTIC ROSEMARY AND PINE NUT SHORTBREAD (adapted from The 150 Best American Recipes cookbook)
- 1/4 cup pine nuts, toasted for 30-45 seconds in hot pan
- 1 stick (8 Tb. butter) cut into cubes
- 1/2 cup confectioners sugar (more for sprinkling)
- 1 Tb. rosemary leaves, chopped
- 1 cup flour
- Melt butter in a medium saucepan over medium heat
- Add sugar, rosemary and pine nuts
- Then stir in flour to make a stiff dough
- Spread into an ungreased 8×8 inch pan
- Bake for 20 minutes in a 350 degree oven
- Cool on wire rack for a couple of minutes
- Cut into bars or squares while in the pan
- Cool for 10 minutes more
- Sprinkle with confectioners sugar
- Remove, eat, enjoy, repeat!
You can tell by the photo, that I didn’t follow the directions for making bars or squares. I was in a hurry (imagine that) and when I took my shortbread out of the oven, they actually had to sit for about an hour. By the time I got around to them, they had stiffened (plus, I baked them a little longer than I should have), and when I went to cut them, they crumbled slightly. So I decided to make them rustic by breaking them into pieces, and sprinkling them with confectioners sugar. They didn’t look perfect, but tasted great, and I’m going to make more today.
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