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Pesto Shortbread

Yield Makes 14 dozen
You can have Parmesan cheese shredded in the deli of your local grocery store. Unless you have a paddle attachment, we don't recommend using your mixer when stirring in the flour.

Ingredients

  • 1 cup butter, softened
  • 1 (8-ounce) block Parmesan cheese, shredded
  • 3 garlic cloves, pressed
  • 1/2 cup pine nuts, finely chopped and toasted
  • 1 tablespoon chopped fresh basil
  • 1/4 teaspoon ground red pepper
  • 2 cups all-purpose flour
  • 1/2 cup whole pine nuts

How to Make It

  1. Beat butter and Parmesan cheese at medium speed with an electric mixer until blended. Add garlic and next 3 ingredients, beating just until blended. Gradually stir in flour with a spoon (mixture will become crumbly); stir until mixture is blended and smooth (about 2 to 3 minutes). Or instead of stirring the dough with a spoon after adding flour, you can gently press mixture together with hands, and work until smooth.

  2. Shape shortbread dough into 8 (7-inch-long) logs. Wrap each log in plastic wrap, and chill for 8 hours.

  3. Cut logs into 1/3-inch-thick slices, and place on lightly greased baking sheets. Press 1 whole pine nut into the center of each dough slice.

  4. Bake at 350° for 15 to 18 minutes or until lightly browned. Remove shortbread to wire racks, and let cool.