ROSEMARY PARMESAN COCKTAIL NIBBLES
About the Recipe
Start your Valentine's Day evening with drinks and these divine nibbles, the perfect entree to anyone's heart. However, they are also thoroughly perfect and appreciated any day of the year. And, if you really want to indulge yourself or someone else, they make a great late afternoon snack.
Savory shortbreads such as these are beyond addictive--ideal with wine, bubbly or that special cocktail. Make extra and store in the freezer (in raw logs or as finished biscuits) for at least six months. Just make sure to wrap them super airtight so they don't get freezer burn.
ROSEMARY PARMESAN COCKTAIL NIBBLES
INGREDIENTS
2 cups all purpose flour
4 ounces (approximately 1 cup) toasted walnuts, chopped small
2 tablespoons finely minced fresh rosemary
1 teaspoon fine sea salt
Pinch cayenne pepper
1/8 teaspoon freshly ground black pepper
2 sticks (1/2 pound) unsalted butter, room temperature
1/2 pound freshly grated Parmigiano Reggiano cheese
Method
Mix everything except the butter and the cheese together in a medium bowl and set aside.
Using an electric mixer or by hand with a large spoon, cream the butter until light and fluffy, approximately 3 minutes. Add the cheese and mix until well combined.
Add the dry ingredients and mix on low speed until just combined.
Divide the dough into 4 or 5 pieces and roll each piece into a log about 1 1/2 inches in diameter. This is much easier if you lightly flour your hands and the dough.
Wrap each cylinder in plastic wrap and refrigerate at least 1 hour and up to 2 days. Or freeze for up to 6 months.
Preheat oven to 350 F. Cut the logs into 3/8-inch slices and place on parchment-lined cookie sheets. If frozen, thaw until sliceable.
Bake 12 to 15 minutes or until golden. Transfer to wire cooling racks. When completely cool, store in airtight containers for up to a week or freeze for up to 6 months.