Best Savory Mixed Nut Shortbread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MIXED-NUT SHORTBREAD



Mixed-Nut Shortbread image

Categories     Cookies     Nut     Vanilla     Winter     Gourmet

Yield Makes 18 bars

Number Of Ingredients 5

1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 1 tablespoon sugar
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 cup salted and roasted mixed cocktail nuts, coarsely chopped

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Stir together butter and 1/3 cup sugar in a medium bowl with a wooden spoon until combined well. Stir in vanilla, then add flour and mix with your hands just until a dough forms.
  • Transfer dough to a lightly greased baking sheet and spread evenly with your fingers to form an 8-inch square. Sprinkle nuts evenly over dough, pressing down to help them adhere.
  • Sprinkle remaining tablespoon sugar over nuts and bake until shortbread is deep golden, 20 to 25 minutes.
  • Cool on baking sheet on a rack, 10 minutes. Cut into 18 (roughly 3- by 1 1/2-inch) bars.

MIXED NUT SHORTBREAD



Mixed Nut Shortbread image

from gourmet magazine, i made these the minute i saw the recipe, very quick and easy and these have a great buttery taste.

Provided by chia2160

Categories     Bar Cookie

Time 35m

Yield 18 bars

Number Of Ingredients 7

1/2 cup butter, at room temperature
1/3 cup sugar
1 cup flour
1/2 teaspoon vanilla extract
1 tablespoon sugar
3/4 cup salted mixed nuts
cooking spray

Steps:

  • preheat oven to 375.
  • spray an 8x8" pan with cooking spray.
  • stir together sugar and butter with a wooden spoon until blended.
  • add vanilla.
  • add flour and mix with your hands until a soft dough forms.
  • spread dough into greased pan pressing down to even.
  • sprinkle with nuts and the 1 tbsp sugar.
  • bake 20-25 minutes until cooked.
  • cut into 18 bars.
  • enjoy!

Nutrition Facts : Calories 121.8, Fat 8.1, SaturatedFat 3.6, Cholesterol 13.6, Sodium 74.7, Carbohydrate 11.2, Fiber 0.7, Sugar 4.7, Protein 1.8

ROSEMARY SHORTBREAD



Rosemary Shortbread image

This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit - or a combination of some of these - all make fine additions. Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.

Provided by Melissa Clark

Categories     dessert

Time 45m

Yield One 8- or 9-inch shortbread

Number Of Ingredients 6

2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon finely chopped fresh rosemary
1 teaspoon plus 1 pinch kosher salt
1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)

Steps:

  • Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
  • Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD



Parmesan, Rosemary, and Walnut Shortbread image

Provided by Serena Bass

Categories     Cookies     Cheese     Herb     Nut     Appetizer     Bake     Cocktail Party     Parmesan     Rosemary     Walnut     Fall     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 30 pieces

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces freshly grated
Parmesan cheese
1 cup Heckers or King Arthur all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

  • Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
  • When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.

SAVORY MIXED-NUT SHORTBREAD



Savory Mixed-Nut Shortbread image

Inspired by the cocktail nuts served at Union Square Cafe in New York City - butter-rich, toasty warm and fragrant with rosemary and cayenne - this no-mixer press-in cookie is a joy to make. You simply melt butter with rosemary and black pepper, stir that into dry ingredients, and then press the dough into a pan. Salted nuts and more fresh rosemary go on top before the whole thing is baked and broken into ragged pieces. Persnickety cookie, this is not. Enjoy on a cheese board, with cocktails or after dinner with tea and dark chocolate. Or pack these in a cellophane bag and tie it with a bow to share as a gift. (The cookies will keep in an airtight container at room temperature for up to a week.)

Provided by Ali Slagle

Categories     cookies and bars, appetizer, dessert

Time 45m

Yield One 9-by-13 pan (About 8 servings)

Number Of Ingredients 7

1 cup/227 grams salted butter
1 rosemary sprig, plus 2 tablespoons leaves
3/4 teaspoon freshly ground black pepper
2 1/2 cups/300 grams all-purpose flour
2/3 cup/132 grams granulated sugar, plus more for sprinkling
1/4 teaspoon ground cayenne
1 1/2 cups/115 grams mixed, salted nuts (avoid peanuts if possible), lightly crushed with a heavy skillet or mallet

Steps:

  • Heat the oven to 325 degrees. In a medium saucepan, combine the butter, rosemary sprig and 1/4 teaspoon black pepper. Cook over medium, swirling occasionally, until the butter is just melted. (You can also do this in a bowl in the microwave, stirring between 30-second bursts). Set aside to cool slightly. (Take a whiff of the butter; it smells like rosemary!)
  • In an ungreased 9-by-13-by-2-inch pan, use a fork to stir together the flour, sugar and cayenne until combined. Remove and discard the rosemary sprig from the butter. Pour the melted butter into the dry ingredients. Stir with a fork to combine, then use your hands to mix until no dry spots remain.
  • Press the dough evenly into the pan. Prick all over with a fork. Sprinkle the nuts and rosemary leaves on top, shake into a single layer, then press firmly into the dough until the nuts' sides are surrounded by dough. (This is important, otherwise the nuts won't adhere.) Sprinkle evenly with 1 teaspoon sugar and the remaining 1/2 teaspoon black pepper.
  • Bake until golden brown (including in the center) and the edges start to pull away from the sides, 35 to 40 minutes.
  • Let cool completely, then gently break up with your hands into jagged pieces. Nuts along the edge may fall out. (Those are yours to eat.) The shortbread will keep in an airtight container at room temperature for up to a week.

Related Topics