Looking for a holiday treat that's quick and easy to prepare and a little different than the standard sweets? I fell in love with these savory shortbread bars the first time I tasted them and immediately asked for the recipe from the gardening friend who served them at a Hardy Plant Society board meeting. They make a great hostess gift tucked into a nice tin or wrapped in a beautiful tea towel.
Tuscan Rosemary and Pine Nut Bars
1/4 c. pine nuts
8 Tbsp. unsalted butter
1/2 c. powdered sugar
1 Tbsp. chopped fresh rosemary or 2 tsp. dried
1 c. all-purpose flour
Preheat oven to 350 degrees.
Spread pine nuts on a baking sheet and toast in the oven for about 5 minutes, stirring occasionally to prevent burning. Remove and set aside.
In a saucepan melt the butter. Remove the pan from heat and sift in the powdered sugar, rosemary and pine nuts. Then stir in the flour to make a stiff dough.
Spread and pat the dough evenly onto an ungreased 8-inch square baking pan. Bake about 20 minutes or until the bars are golden and firm at the edges.
Let pan cool on a rack for 2 minutes, then use a sharp knife to cut into squares. Let the bars cool for another 10-minutes before removing them from the pan.
Can be made a day or so ahead and kept in an airtight container.