Crumbly and melting, easy and irresistible, at the catering company, we keep the dough for this shortbread on hand in the freezer for in-house treats and for extra hors d'oeuvres or snacks for a party that balloons at the last minute.

　　I first tasted this shortbread when my friend Gail Monaghan passed it around in a silver basket before a dinner party at her house. I took one bite and said, "OK, where's the pen? Hand over the recipe (there was a "please" implied): this is amazing and I need to put this in my book." She very angelically wrote it out nicely, and here it is.

　　

Ingredients

Makes 30 pieces

　　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

　　

Step 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.

　　

Step 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.

　　Note:

　　Buy the absolutely best Parmesan (preferably Reggiano) you can find. Ideally, get a lump and grate it yourself. Look for a chunk with rind on only one side, not two.

　　Serena, Food & StoriesStewart, Tabori & Chang