Rosemary Walnut Shortbread
- Kid-friendly
- Peanut free
- Low calorie
- Vegetarian
These exotic brown sugar cookies are shortbread drop cookies. What could be easier?
Ingredients
- 1 cup (250 mL) unsalted butter, softened
- 1/2 cup (125 mL) packed dark brown sugar
- 2 tbsp (30 mL) cornstarch
- 2 tbsp (30 mL) hazelnut or walnut oil
- 1/4 tsp (1 mL) minced fresh rosemary
- 1/4 tsp (1 mL) nutmeg
- 1/4 tsp (1 mL) salt
- 1-2/3 cups (400 mL) all-purpose flour
- 36 (approx) walnut halves
Preparation
In large bowl, beat butter until fluffy; beat in sugar, cornstarch, oil, rosemary, nutmeg and salt. Beat in flour. Drop by 1 tbsp/15 mL onto parchment paper-lined baking sheets. Shape into rounds. Press walnut half into each cookie.
Bake in 325°F/160°C oven until golden around edges, 16 to 18 minutes. Let cool on pans on racks for 3 minutes. Transfer cookies to racks; let cool completely.
Makes about 36 cookies.
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