Recipe: 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

Directions

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.

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:

Calories270

Carbohydrates32 g

Protein2 g

Saturated fat10 g

Cholesterol40 mg

Sodium120 mg

Total sugars14 mg

Dietary fiber2 g