Best Rosemary Nut Shortbread Recipes

PINE NUT ROSEMARY SHORTBREAD COOKIES

Steps:

• Combine flour and salt in a small bowl and whisk to combine. In a separate large bowl or stand mixer cream the butter until light and fluffy. Add the sugar and lemon zest and mix again, then add the flour mixture, nuts, and rosemary and mix until the dough goes just past the crumbly stage, and begins to really clump together (you don't want to over mix it, but under mixing will make the dough seem a bit dry, which can make it more difficult to handle). Turn the dough out onto a floured work surface. Knead the dough just once or twice to bring it together, then divide it into a ball and flatten into a disk 1 inch thick. Wrap in plastic wrap and refrigerate for 15 minutes. Preheat the oven to 350F degrees and line a baking sheet with parchment paper of a Silpat mat. Roll the dough into a log about 1 1/2" in diameter, wrap in plastic and place in freezer for 30 minutes. Remove and slice into cookies about 1/2" thick. Bake for about 10 minutes, or until the cookies are beginning to brown on the bottom. The baking time will vary depending on the size of the cookies, taking less time for smaller cookies.

PINE NUT SHORTBREAD COOKIES WITH ROSEMARY

Steps:

• 1. Preheat oven to 300-degrees. Pulse the pine nuts and rosemary in a food processor until finely chopped and combined.
• 2. Add the butter, brown sugar, granulated sugar, vanilla, and salt. Pulse until smooth. [Note: It may be necessary to pull out the blade and scraped down the sides so that everything is evenly incorporated.]
• 3. Add the flour. Pulse until dough comes together and is fairly smooth. Turn out dough onto saran wrap, and form a log with a diameter of approximately 2 inches (give or take). Refrigerate until firm, about 30 minutes, or up to 2 days.
• 4. Unwrapped the dough and slice the cookies into ¼ inch rounds. [Optional: dust with coarse/demerara sugar] Transfer to an aluminum or parchment-lined baking sheet. Bake until just golden, 13 to 15 minutes.
• 5. Let cool, then store in an airtight container for up to 5 days (if they last that long) at room temperature.

ROSEMARY NUT SHORTBREAD

Steps:

• 1. In a food processor, whirl butter with sugar, vanilla, salt and egg yolk until smooth, scraping down side as necessary. Add flour and rosemary. Pulse, occasionally scraping down side, until mixture starts to form a ball. Or, in a large bowl, using a wooden spoon, beat all ingredients together except flour, rosemary and nuts until mixed. Then gradually stir in flour and rosemary. 2. Lightly dust counter with flour, then turn out dough. Divide into 4 portions. Shape each into a log about 6 in. (15 cm) long and 1¼ in. (3 cm) wide. Roll logs in chopped pine nuts. Firmly press pine nuts into log. Wrap in plastic wrap. Refrigerate until firm, at least 1 hour or up to 1 week. Or seal in a plastic freezer bag and freeze up to 1 month. 3. To bake, remove logs from refrigerator and let stand at room temperature about 15 min so they're easier to slice. Preheat oven to 325F (160C). With a serrated knife, using a gentle sawing motion, slice into coins ⅓ in. (0.8 cm) thick. Spread out on an ungreased baking sheet. 4. Bake in centre of oven until edges are lightly browned, from 12 to 14 min. Remove cookies to a rack to cool. Repeat with remaining dough. Cookies will keep well stored in an airtight container in a cool place or the refrigerator up to 2 weeks or in the freezer up to 1 month.