Pear-Rosemary Cornmeal Shortbread
Makes about 8 large or 12 smaller bars.
Note: Rich and crumbly, these bars make a terrific afternoon treat with coffee or tea, or a fine finish to dinner, topped with whipped cream or sharp aged cheese. They will keep, stored in an airtight container, about a week. From Beth Dooley.
• 1 c. butter, softened
• 2/3 c. sugar, plus 1 tbsp. to sprinkle over bars
• 1 tbsp. chopped fresh rosemary, divided
• 1 1/2 c. flour
• 1/2 c. yellow cornmeal
• 2 to 3 pears, cored and sliced 1/4-in. thick
Preheat the oven to 325 degrees.
Lightly grease a 9- by 13-inch baking pan or deep dish.
In a medium bowl, beat together the butter, sugar and half the rosemary, until light and fluffy, about 2 minutes.
Gradually add the flour and cornmeal, beating just until blended.
Turn the dough out into the prepared baking pan and, using your hands or a spatula, smooth the dough to fill the pan. Lay the pear slices over the dough. Sprinkle with the remaining rosemary and sugar.
Bake until set and the edges have lightly browned, about 20 to 25 minutes. Remove and score into bars while warm. Allow to cool in the pan, then remove with a spatula.
Nutrition information per each of 12 bars:
Carbohydrates 32 g
Protein 2 g
Fat 16 g
Saturated fat 10 g
Cholesterol 40 mg
Sodium 120 mg
Total sugars 14 mg
Dietary fiber 2 g
Exchanges per serving: 1 starch, 1 carb, 3 fat.