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.

So-so Shortbread.

I have nothing to write about this shortbread. Megan loves it (she's also a really nice person). She thinks it tastes like gooey butter cake. I dunno. I kept sampling pieces of it, not sure if I liked it or not. And thus the platter of shortbread is rapidly disappearing. I say you can't really go wrong with loads of butter and a bit of sugar. Below is the recipe, but do yourself a favor and google "shortbread." Here I'll ever make it easier for you with a handy link (in case you're not sure how to find Google). Lainey's So-so Shortbread: 3 cups flour 1 cup butter 1/2 cup sugar Mix all the ingredients. Legit sources will tell you to mix the flour and sugar together and then add the butter, but I had a mishap. Roll it (or in my case, squish it) out on a baking sheet 1/2 inch thick. Cook for 25-30 minutes in the oven at 325 degrees.