Oops! There was an issue submitting your request. Please try again.

Savory Mixed-Nut Shortbread

By Ali Slagle

YIELD One 9-by-13 pan (About 8 servings)

TIME 45 minutes

Inspired by the cocktail nuts served at Union Square Cafe in New York City — butter-rich, toasty warm and fragrant with rosemary and cayenne — this no-mixer press-in
cookie is a joy to make. You simply melt butter with rosemary and black pepper, stir that into dry ingredients, and then press the dough into a pan. Salted nuts and more
fresh rosemary go on top before the whole thing is baked and broken into ragged pieces. Persnickety cookie, this is not. Enjoy on a cheese board, with cocktails or after
dinner with tea and dark chocolate. Or pack these in a cellophane bag and tie it with a bow to share as a gift. (The cookies will keep in an airtight container at room
temperature for up to a week.)

INGREDIENTS PREPARATION

1
cup/227 grams salted butter Step 1

1
rosemary sprig, plus 2 tablespoons leaves Heat the oven to 325 degrees. In a medium saucepan, combine the butter, rosemary sprig and 1/4
teaspoon black pepper. Cook over medium, swirling occasionally, until the butter is just melted. (You
¾
teaspoon freshly ground black pepper
can also do this in a bowl in the microwave, stirring between 30-second bursts). Set aside to cool
2 ½
cups/300 grams all-purpose flour slightly. (Take a whiff of the butter; it smells like rosemary!)
⅔
cup/132 grams granulated sugar, plus more for
sprinkling Step 2

¼
teaspoon ground cayenne In an ungreased 9-by-13-by-2-inch pan, use a fork to stir together the flour, sugar and cayenne until
combined. Remove and discard the rosemary sprig from the butter. Pour the melted butter into the dry
1 ½
cups/115 grams mixed, salted nuts (avoid
ingredients. Stir with a fork to combine, then use your hands to mix until no dry spots remain.
peanuts if possible), lightly crushed with a heavy
skillet or mallet Step 3
Press the dough evenly into the pan. Prick all over with a fork. Sprinkle the nuts and rosemary leaves on
top, shake into a single layer, then press firmly into the dough until the nuts’ sides are surrounded by
dough. (This is important, otherwise the nuts won’t adhere.) Sprinkle evenly with 1 teaspoon sugar and
the remaining 1/2 teaspoon black pepper.

Step 4
Bake until golden brown (including in the center) and the edges start to pull away from the sides, 35 to
40 minutes.

Step 5
Let cool completely, then gently break up with your hands into jagged pieces. Nuts along the edge may
fall out. (Those are yours to eat.) The shortbread will keep in an airtight container at room temperature
for up to a week.

PRIVATE NOTES

Leave a Private Note on this recipe and see it here.