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Rosemary-Pecan Shortbread

Prep: 20 min., Bake: 18 min. Treat this shortbread as a biscuit-like cracker that you can serve with a wide variety of items. For a little extra zip, coat the tops with cooking spray and then sprinkle with freshly cracked pepper before baking.

Southern Living Cooking School OCTOBER 2007

  • Yield: Makes about 3 dozen

Ingredients

  • 1/3 cup chopped pecans
  • 2 cups all-purpose baking mix
  • 1 tablespoon sugar
  • 2 teaspoons chopped fresh rosemary
  • 1/2 cup mayonnaise
  • 1/4 cup milk

Preparation

1. Place pecans in a single layer in a shallow pan.

2. Bake at 350° for 8 to 10 minutes or until toasted, stirring occasionally.

3. Combine pecans, baking mix, sugar, and rosemary in a medium bowl; stir in mayonnaise and milk with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 5 or 6 times. Pat or roll dough into a 1/4-inch-thick square; cut into 1 1/2-inch squares, and place on a lightly greased baking sheet.

4. Bake at 425° for 6 to 8 minutes or until golden brown.

Rosemary-Pecan Biscuits: Prepare recipe as directed, patting or rolling dough to 1/2-inch thickness. Cut with a 2-inch round cutter. Proceed as directed. Makes about 14 biscuits.

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Rosemary-Pecan Shortbread recipe

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