Cookie exchange recipe: Rosemary shortbread
As part of my series of holiday card recipes, I’m posting my rosemary sea salt shortbread for your holiday baking pleasure. These little cookies are a breeze to make, and a fantastic hostess gift to bring along. I’ve even been introduced at parties as the originator of the rosemary shortbread, and I’m always gratified to hear when the recipe becomes part of someone’s repertoire.
Every year I base my annual holiday recipe on something fun from the year, like my Paris Vacation Onion Tart or my Final Report Carrot Soup from the year I studied at the Culinary Institute of America. This particular year I traveled to Scotland, the home of shortbread, at least half my ancestors and Lady Claire Macdonald. She’s not only an acclaimed cookery expert, she’s also wife of the chieftain of the Clan Donald, my grandmother’s clan headquartered on the breathtaking Isle of Skye, where you can stay at the ancestral hunting lodge and take cooking classes with Lady Claire.
The herb and salt make it kind of a sweet and savory combination that makes for a nice surprise. Enjoy.
Janine’s Rosemary Sea Salt Shortbread
Makes 16 triangles
½ cup (1 stick) unsalted butter, room temperature
¼ cup sugar
1 teaspoon coarse sea salt, plus extra for sprinkling
2 tablespoons minced fresh rosemary, plus extra for sprinkling
1 cup all-purpose flour
Preheat oven to 325 degrees. Stir together butter, sugar and salt, then stir in rosemary. Mix in half the flour, then add remaining flour and combine. The dough may become stiff, so be patient. Press into an 8-inch square pan, then sprinkle with a little extra rosemary and salt for a pretty top. Use fork to pierce dough at 1-inch intervals. Bake until lightly golden around the edges, about 30 minutes. Remove from oven and immediately cut into triangles. Cool for about five minutes, then promptly remove shortbread from pan using offset spatula or fork.
Recipe and photo from Janine MacLachlan, The Rustic Kitchen, www. RusticKitchen.com. All rights reserved. Get more tasty info by signing my newsletter, or my feed And let’s tweet together, shall we?
Tags: cookies shortbread