Pine Nut Rosemary Shortbread
Ingredients
The dough
-
2
cups
white whole-wheat flour (or unbleached all-purpose flour)
-
scant
teaspoon
fine-grain sea salt
-
1
cup
unsalted butter, at room temperature
-
⅔
cup
(natural cane) sugar
-
zest of one
lemon
The mix-ins
-
⅔
cup
pine nuts, toasted and loosely chopped
-
1 ¼
teaspoons
fresh rosemary, finely chopped
Instructions
- Whisk together the flour and salt in a small bowl.
- Cream the butter in a large bowl until light and fluffy.
- Add the sugar and lemon zest to the butter and mix well.
- Gradually add the flour mixture, pine nuts, and rosemary, mixing until the dough clumps together.
- Turn the dough out onto a floured surface, knead briefly, then shape into a disk and refrigerate for 15 minutes.
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- Roll out the dough to ¼ inch thickness and cut into desired shapes.
- Bake for about 10 minutes, or until the cookies are lightly browned on the bottom.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
10g
Total carbohydrates
15g
Total protein
2g
Sodium
100mg
Cholesterol
30mg
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