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"Pesto" Shortbread Cookies
This recipe, submitted by reader Jeannie Wisniewski, won honorable mention in the 2016 Hannaford "fresh" Holiday Cookie Contest.
1 cup (2 sticks) Hannaford Unsalted Butter, softened
1/2 cup Hannaford Granulated Sugar
1/4 cup Hannaford Powdered Sugar
1 1/2 tsp. Hannaford Vanilla Extract
2 cups Hannaford All-Purpose Flour
1 Tbsp. minced fresh basil or 1 tsp. dried
1 1/2 tsp. lemon zest
1 tsp. Hannaford Salt
1/4 cup toasted pine nuts
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"Pesto" Shortbread Cookies

"Pesto" Shortbread Cookies

"Pesto" Shortbread Cookies
  • Servings:Makes About 3 dozen cookies
  • Prep Time:30 minutes
  • Cook Time:15 minutes
1. In a large bowl, beat butter, granulated sugar, powdered sugar, and vanilla extract together with an electric mixer until light and fluffy. Add flour, basil, lemon zest, salt, and pine nuts and mix until just incorporated.
2. Transfer dough onto a lightly floured counter and shape into a 1 1/2" diameter log. Wrap tightly with plastic and refrigerate until very firm, at least 2 hours and up to 2 days.
3. Place racks in upper and lower middle of oven and heat to 350 degrees. Slice dough into 1/4"-thick rounds and place about 1" apart on two parchment-lined baking sheets. Bake until edges are just golden, 12 to 15 minutes. Let cool 10 minutes on baking sheets before transferring to a wire rack to cool completely.
Source: Hannaford Fresh Magazine, November - December 2016