Pesto Shortbread

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.

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

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.

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