You don’t have to be on vacation to get away from it all…
just chill a good dry wine, thinly slice some aged cheddar cheese, lay out colorful cocktail napkins…
and make up a batch of these savory shortbreads. They’re a variation of my Lemon Thyme Shortbread which are themselves inspired by Ina Garten, and we all know she’s the the doyenne of easy living. These buttery shortbreads, flavored with pungent rosemary and Parmesan, and heavily studded with toasted pine nuts, make the cocktail hour really special, wherever you happen to find yourself.
Rosemary Pine Nut Shortbread Crackers
oven to 350
1 stick unsalted butter, room temperature, cut in pieces
1 cup finely shredded Parmesan cheese (about 2 oz)
1 1/4 cup all purpose flour
1 Tbsp finely minced fresh rosemary (remove the leaves from the stems first)
1 cup roasted pine nuts
1/2 tsp salt
lots of cracked pepper
- Put all the ingredients in a bowl and mix until the dough comes together. Take off your rings and get your hands in there. Crumble the butter with your fingertips until it’s thoroughly incorporated. This will take a few minutes.
- Turn the dough out onto a board and work it a little to make sure it’s not crumbly.
- Form into a 10 or 11 inch log and wrap in parchment paper or plastic wrap.
- Refrigerate for at least an hour before slicing.
- Slice into thin rounds, about 1/4 to 3/8 inch width.
- Bake for about 15 minutes until lightly browned around the edges. Cool on a rack.
Notes: Be sure your rosemary is really finely minced, I did this in the little food processor. To roast the pine nuts, lay them in a dry frying pan and heat on medium, stirring almost constantly, until they turn brown and fragrant. They will burn easily so watch them. The extra flavor that comes from roasting is worth this quick extra step.