Add roasted pine nuts before baking like they do in Italy.
Rosemary Shortbread
Credit: Brian Doben
A recipe in The Herbfarm Cookbook (Scribner, 2000) for lavender shortbread inspired this version of the classic cookie.
4 cups flour
1 cup sugar
1/4 cup minced fresh rosemary leaves
1 lb. cold butter
Confectioners' sugar
1. Preheat oven to 375°. Combine 4 cups flour, 1 cup sugar, and 1/4 cup minced fresh rosemary leaves in a large mixing bowl.
2. Using a pastry cutter or 2 knives, work 1 lb. of cold butter, cut into small pieces, into flour mixture until it resembles coarse meal, then transfer to a large baking pan.
3. Spread dough evenly in pan using your hand, then gently press down to firm the dough and smooth its surface. Mark around the edges and lightly in the center with the tines of a fork. Bake until pale golden, 20–30 minutes, rotating pan 180 degrees halfway through the cooking time.
4. Remove from oven and use a sharp knife to score warm shortbread into diamonds or squares. Set aside to let cool, then dust with confectioners' sugar.
Ratings & Reviews (2)
This is a pretty simple and straight forward recipe. The only complicated part is cutting in the butter, which takes time and a little muscle given the amount of flour and sugar. The rosemary is delightful. It's a nice base recipe, where the rosemary could be swapped out for sage, thyme, or another mix in (orange zest?) quite easily. The other commenter, Debalina8, suggested pine nuts with the rosemary. I didn't do this, but it would add lovely texture and flavor.
Rosemary Shortbread
4
5
1
2
.jpg)
