Rosemary Walnut Shortbread

When I first tasted Old Dog Ranch Organic Rosemary Walnuts, I knew I had to bake something with them.  I hope you enjoy the recipe.

Old Dog Ranch Walnut Rosemary Shortbread

3/4 cup Old Dog Ranch Organic Rosemary Walnuts
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
Sugar for dusting (optional)

Adjust oven rack to middle position and heat oven to 300 degrees.  Line baking sheet with parchment paper.

In bowl of food processor, pulse walnuts until finely chopped (you should have 1/2 cup).  In medium bowl, mix flour, walnuts and salt, set aside.  In mixer bowl, cream butter with sugars until light, about 3 minutes.  Mix in vanilla.  With mixer on low, beat in dry ingredients (flour, rosemary walnuts and salt) until dough comes together, about 3-4 minutes.  Gather dough into ball and flatten into a disk on parchment paper.  Place additional piece of parchment paper on top of disk and roll out to 1/4-inch thickness.  Chill 30 minutes.  Using a 3-inch round cooking cutter, cut out shortbread and lightly sprinkle with sugar if desired.  Place cut-outs on prepared baking sheets and bake 15-18 minutes, rotating baking sheet halfway through and continue baking until lightly browned.  Let cool completely on sheet or wire rack before serving.

Yield:  about 16 cookies

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