parmesan-rosemary-and-walnut-shortbread-231152.json

{
    "directions": [
        "Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.",
        "When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350\u00b0F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto."
    ],
    "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\u00b0F for 10 minutes, then chopped",
        "1/2 teaspoon kosher salt",
        "1/4 teaspoon freshly ground black pepper",
        "Pinch cayenne pepper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cookies",
        "Cheese",
        "Herb",
        "Nut",
        "Appetizer",
        "Bake",
        "Cocktail Party",
        "Parmesan",
        "Rosemary",
        "Walnut",
        "Fall",
        "Sugar Conscious",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Peanut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Parmesan, Rosemary, and Walnut Shortbread",
    "url": "http://www.epicurious.com/recipes/food/views/parmesan-rosemary-and-walnut-shortbread-231152"
}