There's rosemary, that's for remembrance.
Jul. 20th, 2009 07:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Rosemary/Pine Nut Shortbread.
1/2 cup butter
1/4 cup pine nuts, toasted
1/2 cup powdered sugar
1 T chopped fresh rosemary
1 cup flour
Melt butter. Remove from heat and stir in sugar, rosemary, and pine nuts. Stir in flour to make a stiff dough. Pat evenly into an ungreased 8" pan and bake at 350 for 20 minutes, until golden and firm at the edges. Cool in the pan for 2 minutes, then cut into 16 squares. Cool in pan for at least 10 minutes more before removing.
What worked: I thought they were okay when I tried one. They grew on me and I quite liked them by the end of the day. The slight bitterness of the pine nuts and rosemary offset the sweet very well.
What didn't: Um, they were thin?
Will I make it again? Certainly. Easy, tasty, and a very nice variant.
What I'm reading: This week's Economist
1/2 cup butter
1/4 cup pine nuts, toasted
1/2 cup powdered sugar
1 T chopped fresh rosemary
1 cup flour
Melt butter. Remove from heat and stir in sugar, rosemary, and pine nuts. Stir in flour to make a stiff dough. Pat evenly into an ungreased 8" pan and bake at 350 for 20 minutes, until golden and firm at the edges. Cool in the pan for 2 minutes, then cut into 16 squares. Cool in pan for at least 10 minutes more before removing.
What worked: I thought they were okay when I tried one. They grew on me and I quite liked them by the end of the day. The slight bitterness of the pine nuts and rosemary offset the sweet very well.
What didn't: Um, they were thin?
Will I make it again? Certainly. Easy, tasty, and a very nice variant.
What I'm reading: This week's Economist
