Pesto | Walnuts, Orange Zest, Parmesan, and Fresh Basil | Yield about 2 dozen.
Inspired by pesto I see on pizzas, pastas, and sandwiches, this cookie offers a familiar, savory flavor as it celebrates the cookie. Walnuts, orange zest, and Parmesan cheese add an interesting bit of flavor, and fresh basil finishes the cookie with a delicious closing taste. Refrigerated for a couple of hours or frozen for 30 minutes, the dough slices nicely and you can use a slice of basil leaf for decoration. The texture is between cookie and shortbread, a little dense and a little crumbly.
½ cup unsalted butter, softened
½ cup sugar
2 large egg yolks
1 Tablespoon orange juice
1 Tablespoon fresh basil, chopped fine
1 Tablespoons orange zest
1½ cups all-purpose flour
½ cup walnuts, chopped fine
½ cup Parmesan cheese, grated
If desired, basil leaves for cookie decoration as shown in photo above
Cream butter and sugar.
Mix into above.
Stir together and mix into above.
Form dough into a 2″ log wrapped in parchment paper or waxed paper. Press log on counter so that it forms a rectangular shape rather than a round shape.
Freeze for 30 minutes or refrigerate for 2 hours.
Slice dough ¼” thin.
Arrange slices on a parchment lined or nonstick baking sheet.
Use kitchen scissors or a knife to cut small decorative basil leaf, press onto cookie.
Bake at 375° for 10-12 minutes, or until bottoms are a light golden brown.
Let sit for a couple of minutes and transfer to a cooling rack.