Parmesan Rosemary And Walnut Shortbread Recipe Epicuriouscom Food

ROSEMARY AND TOASTED-CARAWAY SHORTBREAD

Steps:

• Preheat oven to 350°F. Toast caraway seeds in a small dry skillet over medium-high heat, tossing occasionally, until fragrant, about 2 minutes. Coarsely chop; set aside.
• Using an electric mixer on medium-high speed, beat butter, granulated sugar, powdered sugar, and salt until very light and fluffy, 7-10 minutes (beating air into butter makes for tender shortbread). Reduce speed to low and add flour, caraway, and 2 teaspoons chopped rosemary; mix just to combine. Dough will look shaggy and a little dry (it's not!).
• Press dough into two 8"-diameter cake pans. Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
• Bake until shortbread is golden brown and sides pull away from pan, 20-25 minutes. Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars.
• MAKE AHEAD: Shortbread dough can be made 1 month ahead; wrap tightly and freeze. Shortbread can be baked 1 week ahead; store wrapped tightly at room temperature.

ROSEMARY PARMESAN SHORTBREAD

Steps:

• Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
• Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
• Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.

PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD

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.

ROSEMARY SHORTBREAD

Steps:

• Preheat oven to 300°F.
• Whisk together flour, salt, baking powder, and rosemary in a bowl.
• Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.
• Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary). Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively. Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.
• Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.
• Make another shortbread with remaining dough.

PARMESAN SHORTBREAD WITH FENNEL AND SEA SALT

Steps:

• Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1-2 minutes. Add powdered sugar, pepper, and kosher salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4-5 minutes. Add flour and cheese. Reduce mixer speed to low and beat mixture just until dough comes together.
• Wrap dough in plastic and flatten into a rectangle. Chill until firm, at least 2 hours. DO AHEAD: Dough can be made 5 days ahead. Keep chilled. Let stand at room temperature for 30 minutes before continuing.
• Place fennel seeds in a resealable plastic freezer bag. Coarsely crush with a rolling pin or the bottom of a skillet. Alternatively, pulse in a spice mill until coarsely crushed. Transfer to a small bowl; stir in sea salt. Set fennel salt aside.
• Arrange a rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper. Remove plastic wrap from dough. Roll out dough on a lightly floured surface to a 10x8" rectangle about 1/4" thick. Cut in thirds crosswise, then cut each third crosswise into 6 rectangles. Arrange cookies on prepared baking sheet, spacing 1" apart. Brush cookies generously with oil, then sprinkle with fennel salt.
• Bake, rotating sheet halfway through, until cookies are golden brown (flecks of cheese will be slightly darker), 20-24 minutes. Let cool on sheets for at least 10 minutes. Serve warm or at room temperature. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

PARMESAN SHORTBREAD

Steps:

• Preheat oven to 325.
• Line an 8 inch square pan with buttered foil.
• Beat all ingredients except flour in a mixing bowl with an electric mixer until light and creamy, 3-4 minutes.
• Add flour and continue to mix at lowest speed until smooth dough forms.
• Scrape dough into pan and press evenly with the back of a spoon.
• Pierce dough randomly with a floured fork.
• Bake 35 minutes until firm.
• Let cool slightly then invert pan over your cutting board.
• Remove the foil and cut the shortbread into 2 inch squares.

ROSEMARY-PARMESAN SHORTBREAD

Steps:

• Beat butter until smooth. Add the sugar and salt, beating until light and fluffy
• Add the flour, Parmesan cheese and rosemary. beat until just combined. Divide the dough in half and shape into a 1.5 inch log. Wrap tightly in plastic wwrap and chill 1-2 hours
• Preheat oven to 350*. Line 2 baking sheets with parchment. Cut each log into 1/4 inch slices and place on baking sheets 1 inch apart.

ROSEMARY AND PARMESAN SHORTBREAD

Steps:

• Preheat oven to 375 degrees.
• Cream together butter, parmesan and sugar at med. speed in bowl of electric mixer. Scrape down contents.
• Mix together flour, cornmeal, salt and rosemary in a bowl. Add to the creamed mixture, a little at a time.
• Remove dough from bowl and form into a log approximately 9 inches long. Wrap in plastic wrap and chill for 1 hour.
• Cut log into slices slightly wider than 1/4 inch. Place on parchment lined baking sheet.
• Bake in pre-heated oven for 13-15 minutes or until shortbread turns faintly brown on top and light brown on bottom. Remove from oven. Cool shortbread on wire rack.
• Makes 32 slices of shortbread. May be wrapped in heavy duty foil and frozen for 1 month. To serve, spread frozen shortbread on a baking sheet. Warm in a 325 degree oven for 5 minutes.