Tuscan Rosemary and Pine Nut Bars
- Reviews 1
Ready In: 20 mins
Yields: 16 COOKIES
Ingredients
- 1⁄4 cup pine nuts
- 8 tablespoons unsalted butter, cut into 10 pieces
- 1⁄2 cup confectioners' sugar
- 1 tablespoon chopped fresh rosemary
- 1 cup all-purpose flour
Directions
- Preheat the oven to 350 degrees. 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 confectioner's 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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