Crumbly and melting, easy and irresistible, at the catering company, we keep the dough for this shortbread on hand in the freezer for in-house treats and for extra hors d'oeuvres or snacks for a party that balloons at the last minute.
I first tasted this shortbread when my friend Gail Monaghan passed it around in a silver basket before a dinner party at her house. I took one bite and said, "OK, where's the pen? Hand over the recipe (there was a "please" implied): this is amazing and I need to put this in my book." She very angelically wrote it out nicely, and here it is.
Buy the absolutely best Parmesan (preferably Reggiano) you can find. Ideally, get a lump and grate it yourself. Look for a chunk with rind on only one side, not two.
Recipe information
Yield
Makes 30 pieces
Ingredients
Preparation
Step 1
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.
Step 2
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.
