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"To cook is to create. And to create an act of integrity, and faith."


Tuscan Rosemary and Pine Nut Bars



"Cookies are made of butter and love."
~ Norwegian Proverb

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Tuscan Rosemary and Pine Nut Bars
The Best American Recipes 2000: The Year's Top Picks
from Books, Magazines, Newspapers, and the Internet

Paul Theroux, Fran McCullough (Editor), Suzanne Hamlin (Editor) Hardcover /
Houghton Mifflin Company / October 2000

“Melanie Bernard, queen of sweets and author of 'Short & Sweet', assures cookie makers that they too will love the taste of these Italian-inspired bars. Essentially, they are elegant shortbreads and so good that we now automatically double the recipe. Because they keep so well, it’s not a bad idea to whip up a batch or two
in any off moment (actually moments, and those are few – they take about 10 minutes to assemble). A tin of these in the kitchen will always be good to go.”

1/4 cup pine nuts
8 tablespoons (1 stick) unsalted butter, cut into 10 pieces
1/2 cup confectioners’ sugar
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1 cup all purpose flour

Preheat the oven to 350 degrees F. 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 confectioners’ 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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