Last night I went to a cocktail party for another cookbook that some friends and I put together and I edited. They are all probably finding mistakes I missed at this very minute. Of course Richard’s will be flawless! The party was just lovely, perfect porch setting. Some of us brought food from the book. I made our hands down favorite cocktail snack, Parmesan Rosemary Cocktail Shortbread. I wanted to put this one in this book You’re Grown – Now You Can Cook, but you really need a food processor to keep it simple and I don’t want to create panic among new food processor-less cooks. I guess it will have to go in Volume II, You’re Grown – Now You Can Throw A Party!
Anyway, here it is:
2 c flour
1 c confectioners’ sugar
1 Tbsp rosemary leaves – a nice long stalk from your yard is great, but
dried works too
1/2 tsp salt
1 tsp black pepper – freshly ground is better
1/2 c grated Parmesan cheese – not the stuff in a green can
2 sticks butter (1 cup), room temperature (hint: You can microwave it 8 – 10 seconds still in the paper to get the right temp.)
Add flour, sugar, rosemary, salt, pepper and Parmesan cheese to food processor and pulse to combine.
Add butter , each stick cut in about 6 pieces, and pulse until soft dough forms.
Roll into a log on a large piece of plastic wrap until about 2 -1/2 inches in diameter. Chill until firm, about an hour. Or be impatient like me and put it in the freezer for 20 minutes.
Preheat oven to 375 degrees. Slice dough into 1/3 inch slices and arrange about 1 inch apart. Bake 10 to 12 minutes until edges begin to brown. Cool 5 minutes and move to wax paper to cool. Store in airtight container. Makes about 40, which in my family serves 2, my son and my husband!
