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Cookbooks

Parmesan, Rosemary, and Walnut Shortbread

By Serena Bass

3.9

(35)

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.

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.

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