Sunday, July 19, 2009

Rosemary and Pine Nute Shortbread

I made some shortbread. It was better than the last time. It has rosemary and pine nuts in it. The End.
Rosemary and Pine Nut Shortbreak Cookies: from Eat, Make, Read 1 1/4 cups all-purpose flour
1/2 cup finely ground pine nuts (or pulsed in a food processor)
1 Tablespoon finely chopped fresh rosemary
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup packed dark-brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
Preheat oven to 300. Combine flour, pine nuts, rosemary and salt in a medium bowl. In a large bowl, mix butter, sugar and vanilla with electric mixer until smooth-ish. Add dry mixture to wet mixture and continue mixing until consistency is smooth. Plop dough onto a long piece of Seran wrap and mold dough into a log. Roll Seran wrap around the dough and place in the fridge for a while. You're supposed to be able to cut cute little circles out of the dough to make the cookies. That didn't work for me because my dough was too crumbly. I just rolled it out on a cookie sheet and baked it for 15 minutes at 300.

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