Rosemary Parmesan Walnut Shortbread
I don’t really know how I started this cheese cracker thing but I’m glad I did. I mean, when you have an entire binder for crackers, that may just be a little, well, nuts. I did set up some of my favorites in a competition of sorts in 2012 and judged on the following:
- Time to Mix / Log or Rolled out
- Dough Handling / Time to Chill
- Spicy / Nuts
- All Around
These are by far my favorite cheese crackers. The taste is divine, texture excellent, and they keep quite well. Hence winner of the cracker challenge of 2012. I honestly wonder why I make any others, but I enjoy experimenting. I have collected other recipes since then and need to stage the competition again – perhaps this year.
8 Tbs unsalted butter, at room temperature
4 ozs freshly grated Parmesan
1 cup all purpose flour
1 Tbs fresh rosemary, minced
1/2 cup walnuts, toasted at 350 for 10 minutes, chopped
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
pinch cayenne pepper
Cream butter, add Parmesan and mix well. Stir in flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1″ logs, wrap in plastic and refrigerate for at least an half an hour or up to three days.
Preheat the oven to 350 degrees. Line baking sheet with parchment. Cut logs into 1/4 inch thick slices. Place slices on baking sheet and bake for 20 minutes or until golden at the edges. Cool on a wire rack.
Makes 30. Source: Epicurious
14 May 2006 – Mom’s Day
1 July 2012 – Winner of the Cracker Challenge 2012
23 December 2013 -Christmas Eve
2 March 2015
7 March 2015 – just because I wanted more.
Now my goal is to create one of my own and I know it will include cheddar cheese, and perhaps some Parmesan, nuts – walnuts likely, cayenne, and rosemary.