IN THE KITCHEN WITH: Karel Beck

The recipe Karel Beck prepares comes from a Food Network television show, “5 Ingredient Fix,” with an additional ingredient –pecans. Her friend Susannah Pinzino passed the recipe along to Beck. Beck made it and thought it was easy and delicious. It’s a sweet and savory snack, appetizer or gift. A batch can be made and put in the freezer for those times when a person might need to prepare a quick side to bring to a party or social gathering. They can be made bite-size or large depending on preference.

Rosemary Parmesan Shortbread
Ingredients:
2 cups all-purpose flour
1 cup confectioners’ sugar
2 teaspoons finely chopped fresh rosemary leaves
½ teaspoon salt
½ cup finely grated parmesan
1 cup (2 sticks) butter at room temperature
1 teaspoon of water (if needed)
pecans (for garnish)

Method:
1. Add the flour, sugar, rosemary, salt and parmesan to the bowl of a food processor and pulse until combined.
2. Add the butter and pulse until a soft dough forms. If the dough doesn’t hold together when squeezed with hands, then add water and pulse a few more times.
3. Spread the dough in a log-shaped formation on a sheet of plastic wrap. Roll the log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact.
4. Chill dough log in refrigerator for an hour.
5. Slice and place on a baking sheet lined in parchment paper or silicone baking mats.
6. Bake at 375 degrees for 12 to 14 minutes or until edges begin to brown.