Rosemary-Walnut Shortbread Insulator Cookies

Rosemary-Walnut Shortbread Cookies

~ adapted from Martha Stewart ~

Rosemary signifies remembrance. This is a classy, elegant cookie– between sweet and savory, the ground walnuts being part of the cookie batter, not just an added ingredient. I cut them out with a glass telephone pole insulator. My oldest brother used to get these, bring them home when he was a kid– 10 to 14 years of age– collect what he would find that would be cast off from a storm, or just from high winds, or from a rotted pole along a field line in Kansas. I remember being in awe the first time I saw him bring them home, the colors; even the clear vintage glass was a beauty. He and Mother would draw a sink of soapy water in the kitchen to wash them clean from the dirt, then hold them up at the light in the window. I asked him to get one for me– He was a very good big brother, and I still adore him– and will forever.

[Operation Skirt]

Preheat oven to 300 degrees Fahrenheit.

Process walnuts for 1/2 cup–

finely chopped. In a bowl, whisk the ground walnuts with 1 1/2 cups flour,

1 1/2 teaspoons finely chopped

fresh rosemary,

and 1/2 teaspoon ground salt.

With the paddle attachment, cream 1/2 cup softened unsalted butter, 1/4 cup packed dark brown sugar, and 1/4 cup regular sugar. Add 1 teaspoon pure vanilla extract.

Add the flour mixture, mixing until dough just comes together; do not over-mix. Mound onto parchment paper to form a ball, adding another sheet of parchment over the dough, as well. Flatten and roll over the parchment with a pin for 1/4-inch thickness. Fold up the sides of the parchment, the edges, and refrigerate for 30 minutes.