Parmesan, Rosemary, and Walnut Shortbread

1. 1

   Using an electric mixer, cream the butter; add the Parmesan, and mix well.

2. 2

   Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne.

3. 3

   Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.

4. 4

   When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350F.

5. 5

   Line a baking sheet with parchment.

6. 6

   Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges.

7. 7

   Remove the shortbread slices and cool them on a wire rack.

8. 8

   You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.

* Per serving · 4 servings · Values may vary.