Rustic Shortbread

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)

Ingredients

  • 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

Method

  • 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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One Response to “Rustic Shortbread”

  1. Suzanne January 25, 2012 at 12:21 pm #

    I have to say that when you brought your rosemary shortbread, I was thinking a herb bread…wrong! This shortbread is absolutely delicious!!! I couldn’t stop eating and the hint of rosemary was amazing”. I could make this everyday. Thanks foe sharing your friend’s trecipe….a keeper

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