RECIPE

Short & Sweet: Sophisticated Desserts in No Time At All

by Melanie Barnard (Houghton Mifflin)

TUSCAN ROSEMARY AND PINE NUT BARS
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1/4 cup pine nuts
8 tablespoons (1 stick) unsalted butter, cut into 10 pieces
1/2 cup powdered sugar
1 tablespoon chopped fresh rosemary or 2 teaspoon dried
1 cup all-purpose flour

Preheat oven to 350°F. Meanwhile, spread the pine nuts on a baking sheet and place in the oven. Toast, stirring once or twice to prevent burning, until they are a shade darker and fragrant, about 5 minutes. Watch carefully; pine nuts burn easily. Remove from the baking sheet and set aside.

Meanwhile, in a medium saucepan over medium heat, melt the butter. Remove the pan from the heat and stir in the powdered sugar, rosemary and pine nuts. Then stir in the flour to make a stiff dough.

Spread and pat the dough evenly into an ungreased 8-inch square baking pan. Bake until the bars are golden and firm at the edges, about 20 minutes. Cool the pan on a rack for about 2 minutes, then use a sharp knife to cut into 16 squares. Let the bars cool in the pan for at least 10 minutes before removing them with a small spatula. (The bars can be stored, tightly covered, for up to 4 days or frozen for 1 month.) Good served with a plate of grapes or pears and wedges of dessert cheeses.

Yields 16 bars.