Monday, May 7, 2012

Rustic Shortbread

Mmmmmm . . . not too sweet with a nice hint of spring-fresh rosemary.

1/4 cup pine nuts, toasted for 30-45 seconds in hot pan
1 stick (8 Tb. butter) cut into cubes
1/2 cup confectioners sugar (more for sprinkling)
1 Tb. fresh rosemary leaves, chopped
1 cup flour

Melt butter in a medium saucepan over medium heat.  
Add sugar, rosemary and pine nuts.
Then stir in flour to make a stiff dough.
Spread into an ungreased  8×8 inch pan.
Bake for 20 minutes in a 350 degree oven.
Cool on wire rack for a couple of minutes.
Cut into bars or squares while in the pan.
Cool for 10 minutes more.
Sprinkle with confectioners sugar.
Remove, eat, enjoy, repeat!

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