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Pinenut, Sage, Cactus Shortbread
Ingredients
- 2 cups flour all-purpose
- 1/4 teaspoon sea salt
- 1 cup unsalted room temperature butter
- 2/3 cup light brown sugar
- 1 tablespoon ripe cactus pear seeded chopped fine (skin removed)
- 2/3 cup pine nuts toasted and coarsely chopped
- 1 teaspoon fresh sage chopped fine
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Directions
- Mix flour and salt and in separate bowl cream butter until fluffy, add sugar and cactus pear and mix until smooth then add flour mixture, nuts and sage. Mix dough until it will cling together not crumbly but not smooth. Knead the dough on a floured surface just enough to form ball. Roll out to about one inch thickness. Wrap in wax paper and chill in refrigerator. Roll chilled dough to about 1/4 inch thick and cut in circles then place on parchment paper lined cookie sheet. Bake at 350*F preheated oven for about 10 minutes. The bottom will brown slightly.
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