Ingredients

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 4 ounces freshly grated
• Parmesan cheese
• 1 cup Heckers or King Arthur all-purpose flour
• 1 tablespoon minced fresh rosemary
• 1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch cayenne pepper

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Instructions

1. Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. 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.
2. When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. 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. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.