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La Belle Cuisine - More Cookie Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Tuscan Rosemary and Pine Nut Bars

 

 

"Cookies are made of butter and love."
~ Norwegian Proverb


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Tuscan Rosemary and Pine Nut Bars
The Best American Recipes 2000: The Year's Top Picks
from Books, Magazines, Newspapers, and the Internet

Paul Theroux, Fran McCullough (Editor), Suzanne Hamlin (Editor) Hardcover /
Houghton Mifflin Company / October 2000

“Melanie Bernard, queen of sweets and author of 'Short & Sweet', assures cookie makers that they too will love the taste of these Italian-inspired bars. Essentially, they are elegant shortbreads and so good that we now automatically double the recipe. Because they keep so well, it’s not a bad idea to whip up a batch or two
in any off moment (actually moments, and those are few – they take about 10 minutes to assemble). A tin of these in the kitchen will always be good to go.”

1/4 cup pine nuts
8 tablespoons (1 stick) unsalted butter, cut into 10 pieces
1/2 cup confectioners’ sugar
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1 cup all purpose flour

Preheat the oven to 350 degrees F. Place a rack at the middle level.
Spread the pine nuts on a cookie sheet and place in the oven. Toast,
stirring once or twice to prevent burning, until they are a shade darker
and fragrant, about 5 minutes. Watch carefully; pine nuts burn easily. Remove from the cookie sheet and set aside.
Meanwhile, in a medium saucepan, melt the butter over medium heat. Remove from the heat and stir in the confectioners’ sugar, rosemary and
pine nuts. Then stir in the flour to make a stiff dough.
Spread and pat the dough evenly into an ungreased 8-inch-square baking
pan. Bake until the bars are golden and firm at the edges, about 20 minutes. Cool the pan on a rack for about 2 minutes, then use a sharp knife to cut
into 16 squares. Let the bars cool in the pan for at least 10 minutes before removing them with a small spatula. The bars can be stored, tightly covered, for up to 5 days, or frozen for 1 month.
 

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