Parmesan, Rosemary, Walnut Shortbread

You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto. They are great by themselves with cocktails and wine. I keep a frozen log of dough in the freezer for impromptu get togethers when I need a quick hors d’oeuvre.

Makes 30 pieces.

8 tablespoons (1 stick) butter, at room temperature
4 ounces freshly grated Parmesan cheese
1 cup all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toasted at 350°F for minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper (optional)

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 an hour, or up to 3 days, or even freeze for future use.

Preheat to 350°F

When you're ready to bake the shortbread, position a rack in the middle of the oven. Line a baking sheet with parchment or silpat liner. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 15-18 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack.

Note: 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 for less waste.