The perfect cookie for anyone who loves sweet but not too sweet. Buttery, melt-in-your-mouth shortbread with fragrant fresh rosemary for a flavorful twist on a classic treat.
Equipment
- Mixer
- Spatula
- Parchment Paper
- 8x8 baking pan
- Knife
- Fork
- Bowl
Ingredients
- ½ cup Sugar
- 14 tbsp Unsalted Butter room temperature
- 1 ¾ cups Flour
- ½ cup Cornstarch
- ¼ tsp Salt
- 5 tbsp Fresh Rosemary finely chopped
- 1 ½ tbsp Sugar
- 2 tsp Fresh Rosemary finely chopped
Instructions
- In a bowl, cream together butter and 1/2 cup sugar
- In a separate bowl, combine dry ingredients
- Add dry ingredients and 5 tbsp of rosemary to butter/sugar mixture, mixing until just combined
- Grease and line an 8x8 pan with parchment paper
- Press dough evenly into the pan
- Use a fork to drag lines in one direction across the dough, then place in the fridge for 10 minutes
- Preheat oven to 315°F
- Bake the shortbread for 22-27 minutes, until you see a very light golden halo around the edges of the pan, and it’s lightly golden on the bottom
- While in the oven, pour 2 tsp of sugar and chopped rosemary into a bowl and rub together with your fingers until well combined. The oils from the rosemary will be released as you rub it into the sugar, which you’ll be able to smell and see.
- When you remove the shortbread from the oven, immediately pour rosemary sugar evenly over the shortbread and allow it to cool for 15 minutes
- After 15 minutes, cut into 1”x3” bars in the pan and then allow to cool completely before removing from the pan
Notes
*Raw shortbread dough will last in the fridge for 1-2 days. You can also shape into a log after the dough has been refrigerated and slice into disks; freeze the disks for up to three months.
