Rosemary Toasted Nut Shortbreads
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1/2c pine nuts, coarsely chopped
1/4c hemp seeds
1 c butter, softened and cubed
2/3 c cane sugar
2c whole wheat flour
1tsp small grain sea salt
1 1/2tsp rosemary, chopped quite small
1/4tsp lemon juice OR 1tsp lemon zest, chopped
* In a medium skillet toast the pine nuts and hemp seeds over medium-low heat. I walked away in the middle of this and in a few minutes, with my back turned to the stove, started wondering what my neighbors were cooking for breakfast that smelled so good. It wasn't until I started thinking 'They should really take whatever it is off the stove before it burns' that I realized it was my pine nuts! Fortunately they only made the breads with the slightly overbrowned bits that much tastier.
* Cut the butter into the sugar with your fingers. Mine got soft enough that I could take a few whips through it with a whisk to fluff/cream it the rest of the way. If you have a mixer, cream butter and sugar until fluffy.
* Cut in flour, salt, rosemary, nuts/seeds, & lemon. Mix with fingers until just past the crumbly stage where things start to come together.
* Preheat your oven to 350*
* Knead the dough just enough for it to stick together, divide into four parts, form into balls then press flat (about an inch thick), cover and place in fridge for at least 10 min.
* Lightly flour rolling surface and dough. Roll to 1/4in thick and cut with knife or cookie cutter to desired shapes.
* Depending on what your are baking on and how dark you like them these little guys need 10-15 min. They will crisp up as they cool so check their bottoms if you are unsure about their doneness - caramel brown bottom means they're done. Careful when you take them out - they will be crumbly til they cool.
* If you are cutting them into shapes that you really want to maintain, slip the cut unbaked cookies back into the fridge for 5-10 min before baking. This will allow them to hold their shape a bit more.
enjoy!
***
1/2c pine nuts, coarsely chopped
1/4c hemp seeds
1 c butter, softened and cubed
2/3 c cane sugar
2c whole wheat flour
1tsp small grain sea salt
1 1/2tsp rosemary, chopped quite small
1/4tsp lemon juice OR 1tsp lemon zest, chopped
* In a medium skillet toast the pine nuts and hemp seeds over medium-low heat. I walked away in the middle of this and in a few minutes, with my back turned to the stove, started wondering what my neighbors were cooking for breakfast that smelled so good. It wasn't until I started thinking 'They should really take whatever it is off the stove before it burns' that I realized it was my pine nuts! Fortunately they only made the breads with the slightly overbrowned bits that much tastier.
* Cut the butter into the sugar with your fingers. Mine got soft enough that I could take a few whips through it with a whisk to fluff/cream it the rest of the way. If you have a mixer, cream butter and sugar until fluffy.
* Cut in flour, salt, rosemary, nuts/seeds, & lemon. Mix with fingers until just past the crumbly stage where things start to come together.
* Preheat your oven to 350*
* Knead the dough just enough for it to stick together, divide into four parts, form into balls then press flat (about an inch thick), cover and place in fridge for at least 10 min.
* Lightly flour rolling surface and dough. Roll to 1/4in thick and cut with knife or cookie cutter to desired shapes.
* Depending on what your are baking on and how dark you like them these little guys need 10-15 min. They will crisp up as they cool so check their bottoms if you are unsure about their doneness - caramel brown bottom means they're done. Careful when you take them out - they will be crumbly til they cool.
* If you are cutting them into shapes that you really want to maintain, slip the cut unbaked cookies back into the fridge for 5-10 min before baking. This will allow them to hold their shape a bit more.
enjoy!
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