These Rosemary Pine Nut Leaves are a variation of our Basic Shortbread Wedges. Shortbread makes an excellent gift because it actually improves with age and keeps for several weeks when stored in an airtight container.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add 1/2 cup chopped pine nuts and 2 tablespoons finely chopped rosemary to creamed butter-and-sugar mixture. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

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  • Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.

  • Roll dough out on lightly floured surface to 1/4 inch thick. Cut with assorted leaf cutters; chill.

  • Heat oven to 325 degrees. Bake until firm and just starting to color, 15 to 20 minutes.

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