ryan scott's pine nut rosemary shortbread

ryan scott\'s pine nut rosemary shortbread
2 cups all-purpose flour
1 pinch fine-grain sea salt
1 cup unsalted butter
at room temperature
2/3 cup sugar
1 whole lemon
zest only
2/3 cup pine nuts
toasted and loosely chopped
1 1/4 tsp fresh rosemary
finely chopped
This cookie tastes like Christmas, but can be enjoyed any time of the year! The rosemary adds an unexpected, yet welcome surprise.
Place a cutting board in the freezer to cool. You'll use this as your work surface in a bit. You could also cool your countertop with ice packs or equivalent.
Combine flour and salt in a small bowl and whisk to combine.
In a separate large bowl or stand mixer, cream the butter until light and fluffy.
Add the sugar and lemon zest and mix again.
Then add the flour mixture, nuts, and rosemary and mix until the dough goes just past the crumbly stage and begins to clump together (you don't want to over mix, but under mixing will make the dough seem a bit dry, which can make it difficult to handle).
Turn the dough out onto a floured work surface. Knead the dough just once or twice to bring it together, then divide it into a ball and flatten into a disk 1-inch thick. Wrap in plastic wrap and refrigerate for 15 minutes.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Pull the cutting board out of the freezer. Flour it then roll the dough out to ¼-inch thickness on top of it. Cut into desired shapes and transfer onto the prepared baking sheet.
Bake for about 10 minutes, or until the cookies are beginning to brown on the bottom. The baking time will vary depending on the size of the cookies, taking less time for smaller cookies.
If your work surface isn't cold, the butter in the dough melts and the dough becomes really tough to handle. When we chill the dough in the fridge, we also throw one of our stone cutting boards into the freezer at this time so that we have a cool working surface.