Name: Parmesan, Rosemary, and Walnut Shortbread
Yield: Makes 30 pieces
Ingredients: 8 tablespoons (1 stick) unsalted butter, at room temperature; 4 ounces freshly grated; Parmesan cheese; 1 cup Heckers or King Arthur all-purpose flour; 1 tablespoon minced fresh rosemary; 1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Pinch cayenne pepper

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.

Recipe notes

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