{"id":531,"date":"2009-02-18T07:30:45","date_gmt":"2009-02-18T13:30:45","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=531"},"modified":"2009-02-18T07:30:45","modified_gmt":"2009-02-18T13:30:45","slug":"rosemary-pecan-shortbread-cookies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/02\/18\/rosemary-pecan-shortbread-cookies\/","title":{"rendered":"Rosemary Pecan Shortbread Cookies"},"content":{"rendered":"<p>I absolutely love these crisp, sweet and savory cookies. \u00a0I found the recipe years ago in a Martha Stewart magazine and have made them quite a few times since. \u00a0The original recipe calls for walnuts instead of pecans, but I&#8217;ve found the pecans to be delicious. \u00a0So, you choose. \u00a0There is not an alternative to the fresh rosemary! \u00a0You don&#8217;t need a huge amount to make these cookies, so if you have to buy your rosemary plan to make a meal that uses rosemary, <a href=\"http:\/\/www.foodnetwork.com\/recipes\/dave-lieberman\/creamy-mushroom-risotto-with-rosemary-grilled-pork-tenderloin-recipe\/index.html\" target=\"_blank\">like this one,\u00a0<\/a>or make a few batches of the cookies and freeze them. \u00a0The only other change is the baking time. \u00a0My cookies were smaller, so I only baked them for about 11 minutes. \u00a0Keep an eye on them. \u00a0When the cookies are set, golden around the bottom and still light on top, take them out.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-533\" title=\"shortbread\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/shortbread.jpg?resize=300%2C224\" alt=\"shortbread\" width=\"300\" height=\"224\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/shortbread.jpg?resize=300%2C224 300w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/shortbread.jpg?resize=1024%2C766 1024w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/02\/shortbread.jpg?w=1716 1716w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\"><strong><em>Rosemary-Pecan Shortbread<\/em><\/strong><\/p>\n<p>\u00a0<\/p>\n<ul>\n<li>1 1\/4 cups all-purpose flour<\/li>\n<li>1\/2 cup finely ground pecans (or walnuts)<\/li>\n<li>1 1\/2 teaspoons finely chopped fresh rosemary<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1\/2 cup (1 stick) unsalted butter, softened<\/li>\n<li>1\/4 cup packed dark-brown sugar<\/li>\n<li>1\/4 cup granulated sugar<\/li>\n<li>1 teaspoon pure vanilla extract<\/li>\n<li>Raw sugar, for decorating<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<ol>\n<li><span>Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.<\/span><\/li>\n<li><span>Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.<\/span><\/li>\n<li><span>Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1\/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.<\/span><\/li>\n<li><span>Cut out cookies using various sizes of heart-shape cutters (1\/2 inch to 3 inches); transfer to parchment-lined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw sugar onto edges of cookies.<\/span><\/li>\n<li><span>Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.<\/span><\/li>\n<\/ol>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2009\/02\/18\/rosemary-pecan-shortbread-cookies\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>I absolutely love these crisp, sweet and savory cookies. \u00a0I found the recipe years ago in a Martha Stewart magazine and have made them quite a few times since. \u00a0The original recipe calls for walnuts instead of pecans, but I&#8217;ve found the pecans to be delicious. \u00a0So, you choose. \u00a0There is not an alternative to [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3],"tags":[],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-8z","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/531"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=531"}],"version-history":[{"count":6,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/531\/revisions"}],"predecessor-version":[{"id":538,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/531\/revisions\/538"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}