Savory Mixed Nut Shortbread Food

MIXED-NUT SHORTBREAD

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.

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 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.

SAVORY MIXED-NUT SHORTBREAD

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.

SAVOURY CHRISTMAS SHORTBREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the butter, flour, stuffing mix and cheese into a medium bowl and mix well into a dough using a wooden spoon.
• Roll out the dough on a floured surface to a 5mm thickness and use a cutter of your choice to stamp out as many biscuits as you can. If needed, re-roll the trimmings and repeat until you've used up all the dough.
• Transfer the biscuits to a generously buttered baking tray and bake for 10-12 mins until lightly golden at the edges. Leave to cool completely on the tray - they will firm up more as they cool. Scatter over another grating of cheese before serving.

BRAZIL NUT SHORTBREAD

Steps:

• Pre-heat the oven to 325 degrees F.
• Grind the Brazil nuts finely.
• Beat the butter until fluffy, add the sugar and beat until fluffy again--do beat adequately.
• Sift in the flours and the nuts and work to a smooth dough.
• Cover a baking sheet with parchment.
• place a 6" flan ring or tart form on the cookie sheet to use as a guide.
• Press the dough onto the sheet inside the ring to form a neat 6" inch circle.
• Remove the ring and flatten the dought slightly with a rolling pin.
• Prick the circle of dough with a fork and score it into eight wedges.
• Sprinkle with a little granulated sugar and bake for forty minutes.
• Remove from the oven and cut along the score lines and leave to cool for two minutes.
• Lift onto a rack and cool completely.
• If they don't get immediately eaten, store in an airtight container.

ROSEMARY SHORTBREAD

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.

SAVORY SPICED NUTS

Steps:

• Heat oven to 275 degrees.
• Whisk egg white and water until foamy.
• Toss with nuts, and pour into strainer.
• Strain for 3 minutes.
• Pour nuts into brown paper bag, and shake with spices until coated.
• Pour onto cookie sheet and spread out.
• Bake 15 minutes and stir.
• Lower heat to 225 degrees, and bake 1 hour, stirring a few times.
• Turn off oven and cool with door propped open.
• Store in airtight container.

MIXED NUT SHORTBREAD

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!